Pali kusintha kwakukulu komwe kumachitika pamene chakudya chikuwotchedwa kutentha, njira yomwe amadziwika kwambiri monga "kuphika."
Ndipo zimatengera chakudya. Mapuloteni monga nyama ndi mazira amakhala olimba komanso opaque. Masamba amasintha mtundu ndi kuchepetsa. Mafuta amatsitsa. Nyenyezi zimakula ndikukula ngati spongesi.
Zakudya zamtundu, shuga zimapezeka m'magazi ndi zipatso ndi ndiwo zamasamba.
Kusintha uku kumatchedwa caramelization, ndipo ndithudi ndi njira yomwe imayambitsa shuga kukhala caramel.
Kuthamangitsidwa kumayambanso kumachitika ndi pyrolosis, yomwe ndi kusintha kwakukulu komwe chinthu chimagwera pakapita kutentha.
Nyama ndi chakudya china chimene chimapangitsa bulauni mukachiphika, ndipo izi ndizochokera ku pyrolosis. Koma kusiyana kwake ndi kuti nyama, pyrolosis imayambitsa zomwe zimayambitsa amino acid mu mapuloteni (otchedwa Maillard reaction ). Ngakhale ndi chakudya, pyrolosis imayamwa ndi shuga, imayambitsa caramelization.
Mu mapuloteni kapena m'magazi, zotsatira za pyrolosis zimafuna kutentha kwakukulu. Pankhani ya shuga wamba (kapena sucrose), caramelization imayamba pafupifupi madigiri 320 F (ngakhale fructose, yomwe imapezeka mu zipatso, ndiwo zamasamba ndi uchi) imatengera kutentha kwambiri, pafupifupi 230F). Ndi ma Maillard, browning imayamba pafupifupi madigiri 310.
Izi zikutanthawuza kuti caramelization ingathe kuchitika kokha pamalo ozizira ophika .
Izi ndichifukwa chakuti madzi otentha kwambiri amatha kufika 212F. Osati otentha mokwanira kuti azipaka shuga kapena mapuloteni. Choncho, simungathe kuwapaka chilichonse mwa kuwiritsa, kuigwedeza, kuigwedeza kapena china chirichonse monga chomwechi chimaphatikizapo kuphika.
Kuthamangitsidwa kumachitika ndi toast, ndithudi, ndi mkate wophika. Chokondweretsa: Ngati munamvapo kuti kutsika kwa mkate kumapatsa thanzi kapena kukhala ndi mavitamini ambiri mmenemo kapena chinachake, tiyeni tiganizire. Ndi mtanda womwewo kunja kwa mkate monga mkati.
Kusiyana kokha ndiko kuti kunja kunkaonekera poyera ku mpweya wotentha mu uvuni, zomwe zinapangitsa kuti caramelize ndi kutembenukira bulauni. Mkate mkati mwa mkate unangowonekera pa mtanda wina, umene unali ndi madzi, ndipo motero sunafikepo kutentha kwakukulu kokhala ndi bulauni. Ndipo ngakhale kuti caramelization imapanga mitundu yatsopano ndi zokometsera zatsopano, sizitulutsa mavitamini atsopano kapena zakudya zina. Pamene mumadziwa zambiri!
Chomwe chimakondweretsa kwambiri ndi chakuti kuyala mwakuya kudzawonekera mitundu yofiira ya golidi, ngakhale kuti zofiira za French zimapangidwa ndi kumizidwa mu mafuta otentha, obiridwa. Kodi madzi angakhale ouma motani? Pankhani ya mafuta, amaonedwa kuti ndi owuma chifukwa mukakhala ozizira kwambiri, mafuta amawotcha kuposa madzi otentha. Chimene chikutanthauza kuti madzi aliwonse mu chakudya (mwina mbali ya kunja) amachotsedwa, ndiyeno caramelization imayamba. Zonsezi zimawombera pamene chinthu chimalowa mkati mwa madzi ndi madzi omwe akuphika.
Zotsatira zina za caramelization ndikuti zimapanga zokometsera zatsopano, kuphatikizapo zovunditsa zomwe mungathe kuzifotokoza monga zojambula, kapena zokoma, kapena zonunkhira, kapena zamatsenga. Zonsezi zimachokera ku kulengedwa kwa mankhwala okometsera (mwachitsanzo mankhwala) monga mapulogalamu a pyrolization process.
Zomwe zimachitika, mankhwalawa amatha kukhala osungulumwa ndikuwonjezeranso zakudya. Mukawona chinthu china chotchedwa "zoonetsera zakuthupi" muzigawo zosakaniza, izi ndizo zomwe iwo ali.