Iindlela eziqhelekileyo zokwenziwa kwenyama yenkomo kunye nenyama yegusha

Inyama yenkomo kunye ukunqunyulwa kwegusha umatshini ngumatshini wethu osetyenziswa ngokuqhelekileyo wokusika. Ukuze sikwazi ukunika umdlalo opheleleyo ekusebenzeni kwayo kunye nokugcina iindleko kunye nenkunkuma, kufuneka siqonde isakhiwo sayo kwangaphambili kwaye sisombulule iingxaki ezihlala zenzeka ngexesha lokusetyenziswa. , Ziziphi iindlela zonyango eziqhelekileyo?

1. Inyama ayishukumi: kungenxa yokuba inyama inzima kakhulu, njengelitye, kufuneka ishiywe ixesha elithile, ngokuqhelekileyo malunga nemizuzu engama-20-30.

Isisombululo kukukhenkceza inyama ngaphambi kokusika inyama, kwaye emva koko ukhuphe inyama ekhenkceziweyo kwaye uyivumele ithambe kancinci ngaphambi kokusika inyama. Ubunzima beeqhekeza zenyama kunye ne-meat rolls zinokulungiswa ngokwazo.

2. Ukuba inyama ithambile kakhulu okanye inyama ekrwada inqunyulwe ngokuthe ngqo, kulula ukuyifaka i-blade, kwaye kulula ukubangela ukugqoka iimpahla kwaye umatshini awusasebenzi.

Isisombululo kukuba: buyisela kuphela igiya.

3. Ukuba umgangatho wenyama engumkhenkce awukho kakuhle, imiqulu yenyama engumkhenkce eyenziwe ngamaqhekeza amancinci ithanda inyama ecoliweyo xa isikwe ngencakuba emise okwemaza.

Isisombululo kukuba: ukusebenzisa i-blades ejikelezileyo yenkomo kunye ne-mutton slicer kuya kuphucula kakhulu.

4. Inyama egayiweyo ayilingani ngobukhulu: ibangelwa amandla angalinganiyo okutyhala ngesandla kwenyama.

Isisombululo kukusebenzisa amandla afanayo kwicala lesantya sokujikeleza kweblade ukusuka ekhohlo ukuya ekunene.

isombulula iingxaki ezihlala rhoqo zenkomo yenkomo kunye ne-mutton slicer, engaphuculi nje ukusebenza kakuhle, kodwa igcina iindleko zenyama kunye nokwandisa ubomi benkonzo ye-slicer.