I-Cookware iye yatshintsha kakhulu kule minyaka idlulileyo ngenxa yeempembelelo zenkcubeko, ukuqhubela phambili kwezobuchwepheshe, kunye nokutshintsha ukhetho lokupheka. IYurophu, iMelika kunye neAsia zimele imimandla emithathu eyahlukileyo enezithethe ezahlukeneyo zokupheka kunye nezinto ezikhethwa ngabathengi. Eli nqaku lijonga nzulu kwiindlela zokupheka ezibonwayo kule mimandla, lityhila ezona mathiriyeli ziphambili, uyilo kunye nobuchule bokupheka obusetyenziswayo.
IiNdlela zeCookware zaseYurophu:
IYurophu inesithethe esityebileyo sokupheka kwaye iindlela zayo zokupheka zibonakalisa ukulingana phakathi kwesithethe kunye nezinto ezintsha. Enye intsingiselo ephawulekayo kukukhethwa kwe-cookware yensimbi engenasici. I-Cookware enesiseko sensimbi engenasici isasaza ubushushu ngokulinganayo kwaye kulula ukuyigcina. Ukongeza, i-cookware yobhedu kudala iyintandokazi kwiikhikhini zaseYurophu, ezixatyisiweyo ngenxa yokuqhuba ubushushu obugqwesileyo. Ukuthandwa kwezinto zokupheka zentsimbi ezifana nee-oveni zaseDatshi kunye neeskillet nazo kufanelekile ukukhankanywa. Ezi ziqwenga ezinzima zibamba ukushisa kakuhle kwaye ziguquguquka ngokwaneleyo kwiindlela ezahlukeneyo zokupheka ukusuka kwi-stovetop ukuya kwi-oven. E-Italiya, izixhobo zokupheka zesintu ezifana neembiza zobhedu kunye neepani zixatyiswe kakhulu ngenxa yobushushu obugqwesileyo kunye nokukwazi ukulawula ubushushu.
Oku kubalulekile ekufezekiseni iziphumo ezichanekileyo zokupheka kwi-Italian cuisine, apho iisosi ezithambileyo kunye nerisotto zixhaphakile. Iibrendi zaseTaliyane ezinje ngeRuffoni kunye neLagostina ziyaziwa ngeziphekepheke zazo zobhedu ezikumgangatho ophezulu. IFransi idume ngobuchwephesha bayo bokupheka kwaye i-cookware yaseFransi ibonisa ukuthanda i-gastronomy. Iibrendi zaseFransi ezifana ne-Mauviel ziyaziwa nge-cookware yobhedu ekumgangatho ophezulu, ethandwa ngamandla abo okulawula ubushushu. I-French cast-iron cocottes (ii-ovens zaseDatshi) nazo zihlonitshwa ngokutya okuphekwa kancinane njenge bourguignon yenkomo. Xa kuziwa kuyilo, iYurophu iyaziwa ngokugxila kwi-aesthetics kunye nobugcisa. I-cookware enemibala eqaqambileyo, ukugqiba kwe-enamel, kunye neenkcukacha ezintsonkothileyo zihlala zifunwa. Uyilo lwakudala, olufana ne-French cast-iron skillet okanye i-Italian nonstick, luhlala lukhethwa phakathi kwabapheki baseYurophu. Ukongeza, i-cookware ye-ceramic ikhule ngokuthandwa kwiminyaka yakutshanje ngenxa yeepateni zayo zokuhombisa kunye nokusetyenziswa kwezinto ezininzi. Iikhikhini zaseYurophu nazo zixabisa i-multicooker, njengeembiza ezine-strainer ezakhelwe ngaphakathi okanye i-saucepans ezinezibambo ezisuswayo, ekuphenduleni imfuno yezisombululo ezifanelekileyo kunye nezonga indawo.
Ubuchule bokupheka baseYurophu buthanda ukudibanisa iindlela zemveli kunye nezinto ezintsha zanamhlanje zokupheka. Ubugcisa bokupheka okucothayo, kunye nezitya ezifana ne-wine rooster kunye ne-goulash, zisahlonitshwa namhlanje. Nangona kunjalo, ukuxhaphaka kweendlela zokupheka ezikhawulezayo nezisebenzayo ezifana nokuqhotsa kunye ne-sautéing, kubonisa utshintsho olubanzi kwiindlela zokuphila kunye nesidingo sezisombululo zokulondoloza ixesha.
IiNdlela ze-American Cookware:
Indlela yokupheka ye-cookware yase-US ibonakaliswe yimpembelelo yayo yeendawo ezahlukeneyo zokupheka kunye neendlela zokupheka ezijoliswe lula. Iyaziwa ngokuhlala kwayo kunye nokuguquguquka kwayo, i-cookware yensimbi engenasici ithatha indawo ebalulekileyo kwiikhitshi zaseMelika. Ii-cookware ezingafakwanga zisetyenziswa kakhulu ngenxa yokuba ziluncedo kunye nokucocwa ngokulula. I-aluminiyam yokupheka iyaziwa ngokuba yi-thermal conductivity egqwesileyo kwaye ihlala igqunywe ngomphezulu ongasingathi okanye i-anodized ukwenzela ukuqina okongeziweyo. Kwiminyaka yakutshanje, kukho umdla okhulayo kwi-eco-friendly cookware materials. I-cookware ye-Ceramic kunye ne-porcelain-coated-coated zihlala zithengiswa njengezinye iindlela "eziluhlaza", ukufumana ukuthandwa ngenxa yeempawu zazo ezingenatyhefu kunye nokukwazi ukusabalalisa ubushushu ngokulinganayo.
Ngokunjalo, i-cookware ye-iron egayiweyo, edla amandla amancinci kwaye ihlala ixesha elide, iphinda ibuyele kwiikhitshi zaseMelika. Kuyilo, iikhitshi zaseMelika zikholisa ukubeka phambili ukusebenza kunye nokusebenza. Ii-multi-purpose cookers, eziquka ii-cookers ezidityanisiweyo kunye ne-Instant Pot inserts, zifunwa kakhulu kwaye zizalise imfuno yezisombululo eziguquguqukayo kunye nezonga indawo. Iibrendi ze-cookware ezenziwe eMelika zigxininisa uyilo lwe-ergonomic kunye nezibambo ezikwaziyo ukumelana nobushushu ukuze kuphuculwe amava omsebenzisi kunye nokhuseleko.
Ubuchule bokupheka baseMelika bohluka kakhulu, bubonisa ubume belizwe ngokwenkcubeko. Nangona kunjalo, ukugcoba kumiliselwe kwinkcubeko yaseMelika, kwaye imisebenzi yangaphandle ihlala ijikeleza ezi ndlela zokupheka. Ezinye iindlela ezithandwayo ziquka ukuqhotsa, ukuqhola, kunye nokupheka kancinci embizeni. Ngaphezu koko, ukukhula komdla ekutyeni okunempilo kukhokelele ekuthandeni ukuqhotsa umoya kunye nokutshisa njengezinye iindlela zokupheka.
IiNdlela zoKutya zaseAsia:
I-Asiya likhaya kwiintlobo ezininzi zezithethe zokupheka, nganye inokukhetha kwayo i-cookware ekhethekileyo. Umkhwa obalaseleyo e-Asiya kukusetyenziswa kwe-wok. Ngokuqhelekileyo zenziwe ngentsimbi yekhabhoni, intsimbi okanye insimbi engenasici, ezi zitya zokupheka zisentliziyweni ye-Asian cuisine. I-Woks ene-handle-effect handle okanye i-thermoset handle ivumela ubushushu obuphezulu-ukuqhotsa kunye nokupheka ngokukhawuleza, okubaluleke kakhulu ekufezekiseni incasa efunekayo kunye nokuthungwa kwezitya ezifana ne-noodle ethosiweyo, irayisi eqhotsiweyo, kunye nezitya ezahlukeneyo zase-Asia. Kwiminyaka yakutshanje, iindlela zokupheka e-Asiya ziye zatshintshela kwiindlela ezinempilo, ezibonakaliswa ngokuthandwa kweepani ezinganamatheli kunye ne-cookware ene-ceramic. Ezi zixhobo zifuna ioli encinci okanye igrisi kwaye kulula ukuyicoca.
E-Indiya, izixhobo zokupheka zemveli zineembiza ezi-c0lay ezenziwe nge-terra cotta engamenyezwanga okanye ngodongwe. Ezi mbiza, ezifana ne-Indian terracotta tandoors okanye iimbiza zodongwe zaseMzantsi Indian ezibizwa ngokuba yi-'manchatti', zithandwa ngokukwazi kwazo ukugcina nokusabalalisa ubushushu ngokulinganayo, ziboleka incasa eyahlukileyo ezityeni. Izixhobo zensimbi ezingenasici zikwaxhaphakile kumakhaya aseIndiya ngenxa yokuqina kwazo kunye nokuguquguquka kwazo. ETshayina, iiwoks ziyinxalenye ebalulekileyo yekhitshi. Iintsimbi zekhabhoni eziqhelekileyo zixabiswa ngenxa yokukwazi ukufudumeza ngokukhawuleza kwaye zisasaze ubushushu ngokulinganayo, zibenze zilungele iindlela zokucoca kunye nokuqhotsa. Iimbiza zodongwe, ezaziwa ngokuba "ziimbiza zesobho," zisetyenziselwa ukupheka isuphu kunye nezityu. Ukongezelela, i-cuisine yaseTshayina iyaziwa ngokusetyenziswa ngokubanzi kwee-bamboo steamers, ezenza ukutya okuhlukahlukeneyo, kuquka i-dumplings kunye ne-buns, elula kwaye esebenzayo.
I-cookware yaseJapan iyaziwa ngobugcisa bayo obugqwesileyo kunye nokuqwalaselwa kweenkcukacha. Yenziwe ngentsimbi ekumgangatho ophezulu, iimela zemveli zaseJapan zifunwa ngabapheki abaziingcali kwihlabathi jikelele. Abapheki baseJapan nabo baxhomekeke kwizixhobo ezikhethekileyo ezifana netamagoyaki (esetyenziselwa ukwenza i-omelettes) kunye ne-donabe (iimbiza zodongwe zesintu) kwimbiza eshushu kunye nerayisi. Iipoti zentsimbi zaseJapan (ezibizwa ngokuba yitetsubin) zithandwa kakhulu ngenxa yokukwazi ukugcina ubushushu kunye nokuphucula inkqubo yokusela. Uyilo lwe-cookware yase-Asia luhlala lubonisa ubuhle benkcubeko kunye nezithethe. I-cookware yaseJapan idume ngokuyilwa kwayo okulula kunye nokusebenzayo, igxininisa ubuhle bokulula. Ngakolunye uhlangothi, izixhobo zokupheka zaseTshayina ezifana neembiza zodongwe kunye ne-bamboo steamers zigxininisa umtsalane wezinto zendalo kunye nendalo. Ubutsha betekhnoloji obufana nabapheki berayisi kunye neembiza ezishushu zikwaxhaphakile kwiikhikhithi zase-Asia, ukubonelela ngeendlela zokuphila zanamhlanje kunye nesidingo sokulula. Iindlela zokupheka zaseAsia zigxininisa ukuchaneka kunye nobuchule. I-Sauteing, i-Frying kunye ne-steaming zezona ndlela ziphambili eziqinisekisa ukupheka okukhawulezayo nokumnandi. Ukusebenzisa i-bamboo steamer ukwenza i-dim sum okanye isiko lamaTshayina lesuphu ephindwe kabini yimizekelo yendlela abapheki base-Asia abasebenzisa ngayo i-cookware ethile ukufikelela kwiziphumo ezinqwenelekayo. Ukongeza, ubugcisa bokupheka kwe-wok bubandakanya ukushisa okuphezulu kunye nokunyakaza okukhawulezayo, kufuna ubuchule kunye nokuziqhelanisa okuyimfuneko kwizithethe ezininzi zase-Asia zokupheka.
IYurophu, iMelika, kunye neAsia zineendlela zazo zokupheka ezikhethekileyo, ezibonisa izithethe zabo ezahlukeneyo zokupheka, izinto abazikhethayo abathengi, kunye nenkqubela phambili yetekhnoloji. IYurophu ikhuthaza ukudityaniswa kobugcisa bemveli kunye noyilo olusebenzayo, ithanda intsimbi engatyiwa, ubhedu kunye nentsimbi yokupheka. I-US inoluhlu oluhlukeneyo lwezinto eziphathekayo, igxininisa ukulungeleka kunye nobuhlobo bendalo, ngelixa i-Asia igxininisa kakhulu kwii-cookware ezikhethekileyo, ezifana ne-woks kunye neembiza zodongwe, kwiindlela zokupheka ezifunwayo. Ngokuqonda ezi ntsingiselo zengingqi, abantu banokuphonononga amava okutya amatsha kwaye basebenzise i-cookware efanelekileyo ukukhulisa izakhono zabo zokupheka.
Ixesha lokuposa: Sep-14-2023