Ham ua noj nrog cov ci ci yog cov zaub mov tseem ceeb uas haum rau txhua lub sijhawm. Cov tais no yooj yim ua, thiab muaj qee qhov kev dag uas koj tuaj yeem xyaum ua kom cov nqaij qab, kev sib tw, thiab ci. Npaj cov marinade thaum cov nqaij npua ua noj hauv qhov cub, tom qab ntawd kis nws thaum nws yuav luag tiav. Rov ci cov nqaij npua rau lwm 15 feeb, lossis txog thaum marinade qhuav thiab caramelized. Kom tau txais txiaj ntsig zoo tshaj plaws, siv lub ntsuas cua sov nqaij thaum kuaj xyuas qhov ntsuas kub sab hauv ntawm cov nqaij los ua cov nqaij npua zoo meej.
Cov khoom xyaw
Seasoning Oles los ntawm Brown Qab Zib
- 1 khob (265 grams) suab thaj xim av
- 1/4 khob (59 ml) kua txiv kab ntxwv, cawv liab, lossis cognac
Seasoning Oles los ntawm Brown Qab Zib thiab Soy Sauce
- 1 khob (265 grams) suab thaj xim av
- 2/3 khob (160 ml) kua ntses
- 2 cloves qej, txhoov
Cov txuj lom ntawm Bourbon, Molasses thiab Cloves
- 1 1/3 khob (320 ml) cov suab thaj
- 2/3 (160 ml) bourbon
- teaspoon (1 gram) clove hmoov
Tshaj tawm Seasoning los ntawm Maple thiab Txiv kab ntxwv
- 3/4 khob (180 ml) maple phoov
- 1/2 khob (120 ml) marmalade
- 2 dia (30 grams) butter dawb tsis muaj ntsev
- 1 tablespoon (16 grams) Dijon Mustard
- 1 teaspoon (2 grams) hauv av kua txob dub
- teaspoon (¾ gram) cinnamon hmoov
Kauj ruam
Txoj Kev 1 ntawm 3: Ua Lub Caij Nyoog
Kauj Ruam 1. Npaj cov seasoning tom qab nqaij npua muab tso rau hauv qhov cub
Koj yuav siv cov txuj lom li 15-20 feeb ua ntej cov nqaij npua siav. Kom paub tseeb tias cov khoom siv tau npaj rau siv thaum lub sijhawm los txog, pib npaj lawv li 40-60 feeb ua ntej cov nqaij npua siav.
Ua kom kis cov txuj lom tsuas yog siv ob peb feeb. Cov txuj lom uas yuav tsum tau ua rau ntawm lub qhov cub kuj siv sijhawm tsawg dua 15 feeb
Kauj Ruam 2. Siv kev sib kis ntawm cov suab thaj xim av yog tias koj xav tau qee yam yooj yim
Txhawm rau ua qhov no, yooj yim ua ke 1 khob (265 grams) ntawm cov suab thaj xim av thiab 1/4 khob (59 ml) kua txiv kab ntxwv, cawv liab, lossis cognac. Muab cov khoom xyaw tso rau hauv ib lub tais me me kom txog thaum cov piam thaj yaj tag.
Kauj Ruam 3. Boil soy sauce rau ntxiv qab zib
Xwb, sib tov *1 khob (265 grams) cov suab thaj xim av, 2/3 khob (160 ml) kua ntses, thiab 2 qej qej cloves hauv lub lauj kaub me me thiab rhaub tshaj nruab nrab cua sov.
Txo cov cua sov thaum cov dej sib tov rhaub. Qee zaum thiab cua sov rau 3-5 feeb kom txog thaum tuab. Tua lub cua sov thiab cia qhov sib xyaw zaum rau 10-15 feeb ua ntej thov nws rau cov nqaij npua
Kauj Ruam 4. Sib tov bourbon, zib ntab, thiab cloves rau qhov sov, nplua nuj saj
Muab 1 1/3 khob (320 ml) ntawm cov suab thaj, 2/3 (160 ml) ntawm bourbon, thiab teaspoon (1 gram) ntawm av cloves hauv lub lauj kaub me. Nqa cov khoom xyaw kom npau rau nruab nrab cua sov, tom qab ntawd txo lub cua sov thiab ua qee zaum rau 3 txog 5 feeb.
Thaum cov sib tov thickens, tua lub cua sov thiab cia zaum rau 10-15 feeb
Kauj Ruam 5. Ua kom kis maple thiab txiv kab ntxwv kom qab zib uas ua rau tus nplaig
Ntxiv 3/4 khob (180 ml) maple phoov, 1/2 khob (120 ml) marmalade, 2 dia (30 grams) butter tsis huv, 1 tablespoon (16 grams) Dijon mustard, 1 teaspoon (2 grams) hauv av kua txob dub, thiab teaspoon (¾ gram) av cinnamon hauv lub lauj kaub me me. Boil cov khoom xyaw tshaj li cua sov nruab nrab, nplawm qee zaum, rau 5-10 feeb lossis kom txog thaum cov kua tuab thiab tsuas yog 1 khob (240 ml) tseem nyob.
Cia cov seasoning zaum rau 10-15 feeb ua ntej thov nws rau cov nqaij npua
Lub tswv yim:
Yog tias koj tsis tau npaj ua kua txiv kab ntxwv, hloov nws nrog txiv kab ntxwv zest thiab kua txiv ntawm ob txiv kab ntxwv sib xyaw nrog khob (59 ml) ntawm zib ntab.
Kauj Ruam 6. Ua koj tus kheej cov txuj lom
Koj tuaj yeem pom ntau txhiab daim ntawv qhia zaub mov rau basting txuj lom, tab sis ua koj tus kheej yog qhov yooj yim heev. Sim nrog cov khoom sib txawv uas koj muaj kom txog thaum koj pom txoj cai qab zib, qaub, thiab qab ntsev. Ua 1 lossis 2 khob seasoning (240-470 ml). Tawm 1/3 ntawm cov khoom siv los ua haujlwm ntawm rooj noj hmo.
Lub hauv paus ntawm kev sib kis feem ntau yog cov khoom uas muaj qab zib (xws li cov suab thaj xim av lossis zib ntab), cov khoom xyaw nrog saj qab (xws li kua txiv los yog kua txiv kab ntxwv), thiab txuj lom lossis tshuaj ntsuab (xws li qej lossis thyme)
Txoj Kev 2 ntawm 3: Ua Ntawv Thov Seasoning
Kauj Ruam 1. Ci ib nrab siav lossis ua nqaij npua ntawm 121 ° C nrog lub hau
Preheat qhov cub, tshem tawm cov nqaij npua los ntawm pob ntawv thiab ua kom qhuav nrog daim ntawv so tes. Muab cov nqaij npua tso rau hauv lub hnab ntim cov cua sov thiab npaj kom qhov txiav qhov kawg nyob hauv qab. Muab cov nqaij npua tso rau ntawm daim ntawv ci ntiav nrog kab ntawv ci. Yog tias koj tsis muaj lub hnab ntim cua sov, npog cov nqaij npua uas npog nrog ntawv ci.
Ua noj tsis qab los yog cov nqaij npua ci rau 22-33 feeb rau txhua txhua kilogram ntawm cov nqaij, lossis kom txog thaum lub cev kub nce mus txog 43 ° C. Yog tias koj tab tom ua noj khov khov, ua noj nws ntev dua ib teev
Kev hloov pauv:
Yog tias koj ci cov nqaij nyoos nyoos, preheat lub qhov cub kom 163 ° C. Muab cov nqaij npua tso rau ntawm daim ntawv ci-parchment thiab ncuav khob (120 ml) ntawm bourbon, cider, txiv hmab txiv ntoo, lossis dej rau hauv nws. Txhua kilogram ntawm nqaij npua yuav tsum tau siav rau 44 feeb lossis kom txog thaum sab hauv kub txog 66 ° C.
Kauj Ruam 2. Tshem cov nqaij npua los ntawm qhov cub 20 feeb ua ntej ua noj
Yog tias koj tab tom ua noj nqaij npua, tshem nws tawm thaum lub ntsuas kub sab hauv nce mus txog 43 ° C. 3-4.5 kg nqaij npua ntub hauv dej kub thiab ci ntawm 121 ° C yuav siav tom qab 1 txog 1 teev.
- Tso daim ntawv ci rau ntawm qhov txias txias. Tom qab tshem tawm cov nqaij npua, nce qhov cub kom sov li 177 ° C.
- Yog tias koj tab tom ua noj nqaij nyoos nyoos ntawm 163 ° C, tshem nws tawm ntawm qhov cub thaum qhov kub hauv tsev nce mus txog 57-60 ° C, lossis tom qab 2 teev ua noj.
Kauj Ruam 3. Txiav cov nqaij npua yog tias koj tsis siv cov nqaij npua ua ib ncig
Ua ntu ntu ntawm kab pheeb ces kaum uas yog 1.3 cm tob thiab sib nrug 2.5 cm ntawm ib qho kev phais thiab lwm qhov. Tom qab ntawd, tig lub lauj kaub thiab txiav kab pheeb ces kaum ntawm lwm sab kom ua "pob zeb diamond". Qhov no yuav ua rau nqaij npua zoo dua thiab yuav pab nqus cov seasonings rau hauv cov nqaij.
- Ham txiav rau hauv ib puag ncig feem ntau twb tau txiav lawm. Yog li, koj tuaj yeem hla cov kauj ruam no.
- Yog tias koj xav tau, siv tag nrho cov clove rau txhua qhov ntawm qhov txhab uas sib ntsib. Txawm li cas los xij, nco ntsoov tshem cov cloves ua ntej hlais thiab ua haujlwm rau nqaij npua.
Yeem:
Ua ntej slicing thiab seasoning, qee tus neeg ua noj nyiam tshem tawm cov tawv nqaij lossis txheej rog uas nyob saum cov nqaij npua. Yog tias txaus siab, koj tuaj yeem ua raws txoj kev no thiab tshem tawm cov tawv nqaij ntawm cov nqaij npua nrog rab riam ntse. Tom qab ntawd, ua qhov hlais 0.64 cm tob rau ntawm cov nqaij.
Kauj Ruam 4. Thov ib feem peb ntawm cov khoom npaj
Siv txhuam txhuam hauv chav ua noj lossis rab diav los siv cov txuj lom. Xyuas kom tseeb tias koj lub caij nyoog ntawm cov nqaij npua uas tau hlais los yog txhoov.
Qab zib nyob rau hauv qhov kis yuav caramelize thiab tsim kom zoo nkauj, qab, qab zib-saib txheej. Siv cov txuj lom sai heev yuav hlawv cov nqaij npua. Yog li, tos 15-20 feeb
Kauj Ruam 5. Ua kom lub qhov cub kub kom txog 177 ° C, tom qab ntawd ua cov txheej txheem ua noj
Muab cov nqaij npua rov qab rau hauv qhov cub kom ci nws yam tsis muaj lub hau npog. Ci kom txog thaum txheej txuj lom zoo li ci, crunchy, thiab browned.
Ua kom sov lub qhov cub kom sov thaum cov nqaij npua raug tshem tawm rau lub caij ua kom lub qhov cub sov kom txaus
Kauj Ruam 6. Thov ib feem peb ntawm cov tshuaj txhuam hniav ntxiv tom qab 10 feeb
Ua haujlwm sai thaum siv cov txuj lom kom lub qhov cub kub kom tsis txhob poob. Ua noj nqaij npua hauv qhov cub rau 5-10 feeb kom txog thaum lub ntsej muag ci, xim av thiab caramelized.
Nco ntsoov tias koj saib cov nqaij npua ua noj los ntawm lub qhov rai qhov cub kom tiv thaiv kom txhob kub hnyiab
Txoj Kev 3 ntawm 3: Pab Nqaij Ham
Kauj Ruam 1. Tshem cov nqaij npua los ntawm qhov cub thiab cia nws so ib pliag
Tshem tawm cov nqaij npua los ntawm qhov cub, hloov mus rau lub rooj txiav, tom qab ntawd tua lub qhov cub. Npog nws maj mam nrog cov ntawv ci txhuas thiab cia nws so rau 15-20 feeb.
- Thaum cov nqaij npua raug tso tseg, nws qhov kub hauv tsev yuav nce me ntsis. Cov nqaij npua ua ntej yuav muaj qhov kub hauv tsev ntawm 49 ° C, thaum nqaij nyoos nyoos yuav tsum muaj qhov kub ntawm sab hauv ntawm 63-66 ° C.
- Qhov ntsuas pom zoo sab hauv rau cov nqaij nyoos nyoos yog 63 ° C. Ham uas tau ua raws caij nyoog tau muag hauv cov khoom noj kom siav nws thiaj nyab xeeb rau kev noj haus ncaj qha.
Kauj Ruam 2. Ua cov ntses nrog cov txuj lom ntxiv
Thaum cov nqaij npua tab tom simmer, do 2 mus rau 4 diav ntawm cov kua ua noj hauv lub lauj kaub nrog rau seem thib peb ntawm cov txuj ci kom txog thaum nws muaj kua txaus los ua kua ntses.
Txhawm rau kom kis tau cov txuj lom kom sov, ua cov txuj lom dhau qhov cua sov qis hauv lub lauj kaub kib, nplawm qee zaus
Kauj Ruam 3. Pab cov nqaij npua rau cov qhua ua ntej hlais nws
Sab saum cov nqaij npua nrog qee cov tshuaj ntsuab tshiab, xws li zaub txhwb qaib lossis dej, tom qab ntawd ua rau nws qhuas koj cov qhua. Thaum lawv qhuas koj li kev ua noj ua haus, hlais thiab ua cov nqaij npua siav.
Kauj Ruam 4. Txiav cov nqaij npua kom tuab li 0.64 cm
Yog tias cov nqaij npua koj tab tom ua noj yog tag nrho, hlais nws nrog rab riam hauv chav ua noj. Ua ntej tshaj plaws, tshem cov qej uas koj muab tso rau saum cov nqaij. Tom qab ntawd, txiav ntau qhov kom ua rau cov nqaij nyias nyias, tom qab ntawd muab cov seem tso rau hauv qab kom lawv tsis txhob yob tawm thaum cov nqaij tau txiav.
- Koj yuav pom cov pob txha tawm hauv qhov chaw txiav. Nws yog sab nyias ntawm cov nqaij thiab koj yuav tsum tau hlais tawm ib feem ntawm sab nraub qaum uas muaj cov nqaij tuab.
- Txiav ncaj kom txog thaum nws kov cov pob txha. Txiav cov nqaij 0.64 cm tuab, tom qab ntawd txiav cov kab rov tav raws cov pob txha kom cov nqaij tawm.
- Yog tias koj yuav cov nqaij npua txiav rau hauv ib puag ncig, tsuas yog txiav ib ntu ntawm cov pob txha kom tshem tawm cov nqaij.
Kauj Ruam 5. Pab cov nqaij npua nrog cov seasoning hloov mus ua cov ntses
Hloov cov nqaij npua nrog rau sab phaj rau phaj. Npaj cov tais diav, tom qab ntawd ncuav cov ntses rau hauv lub tais tshwj xeeb. Nqa ib phaj ntawm nqaij npua thiab ntses rau saum rooj. Pab cov qhua thiab nug lawv kom nchuav lawv cov kua ntses.
Ua kom tiav koj cov nqaij npua raws caij nrog cov tais diav xws li taum ntsuab, mashed lossis coarsely tws qos yaj ywm, thiab ci ci carrots
Lub tswv yim
- Siv nqaij npua, uas paub tias yog qhov qab tshaj, yooj yim rau ua noj, thiab pheej yig. Hom ham no ua noj sai dua thiab yooj yim dua rau hlais.
- Yog tias koj tsis meej pem txog qhov hnyav ntawm cov nqaij npua los yuav, xav tias txhua tus neeg uas tuaj yuav noj txog 230-340 grams nqaij.
- Tsis txhob yuav nqaij npua daim ntawv lo "muaj dej ntxiv" lossis "cov khoom no muaj nqaij npua thiab dej". Cov kua ntxiv rau cov nqaij npua yuav txo nws cov qab.
- Txhawm rau ua kom nrawm lub sijhawm ua noj, tsau cov nqaij npua nrog cov pob hauv dej kub rau 90 feeb. Lub sijhawm ua noj luv dua hauv qhov cub tuaj yeem txo qhov ua kom qhuav kom cov nqaij yuav ntau dua thiab muaj kev sib tw.
- Khaws cov khoom seem rau 7-10 hnub. Koj tuaj yeem noj nws nrog kib qe, qhaub cij, lossis cov khoom noj uas koj muaj.
