ကၽြန္ေတာ္ႏွင္ Grilling

Grilling ကင္ၿခင္း
ကင္လိုေသာ အသားငါးမ်ားကို အပူၿပင္းၿပင္းေပးထားေသာ သံၿပား grill ေပၚတြင္ တင္ၿခင္းၿဖစ္သည္။ အေပၚယံအလႊာ ခ်က္ခ်င္းက်က္သြားၿပီး အတြင္းရိွ nutritional juice အရည္မ်ား အၿပင္သို႕ အလြယ္တကူမထြက္ႏိုင္ေတာ႕ဘဲ အဟာရဓါတ္ ဆံုးရံူးမူ႕နည္းပါေစသည္။ grillig ကို သာမာန္အားၿဖင္႕ ၃ မ်ဳိး ခြဲၿခားႏုိင္သည္။ Rare , Medium , Well Done တို႕ၿဖစ္ၾကသည္။ တခ်ဳိ႕ေနရာတြင္ ဒီထက္ပိုႏုိင္သည္။ ဥပမာ Rare , medium rare , medium , medium well , well done တို႕အၿပင္ blue ဆိုၿပီးေတာ႕လည္းရိွတယ္။ blue က rare ထက္ကို ပို တယ္။ အသားစိမ္း ငါးစိမ္း အတိုင္းပါပဲ။ ဗဟုသုတအၿဖစ္ wiki က ေနကူၿပလိုက္မယ္။ း)
# Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
# Blue rare or very rare - (46°C [115°F] core temperature) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
# Rare - (52°C [125°F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm.
# Medium rare - (55°C [130°F] core temperature) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
# Medium - (60°C [140°F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
# Medium well done - (65°C [150°F] core temperature) The meat is light pink surrounding the center.
# Well done - (71°C [160°F] and above core temperature) The meat is gray-brown throughout and slightly charred.
# Overcook - (much more than 71°C [160°F] core temperature) The meat is dark throughout and slightly bitter.
အဲ ၀တ္သားကို ေတာ႕ အၿမဲတမ္း well done ေပးတယ္။
ေနာက္ bar- be - queing ေပါ႕။ အပူေပးထားတဲ႕ grill bar မ်ားေပၚမွာ အသားကို ထားၿခင္းၿဖင္႕ အသားေပၚတြင္ ထင္ရွားေသာ အမွတ္အသားမ်ားၿဖစ္လာေစပါသည္။ အသားကို ေၿပာင္းေရႊ႕ေပးၿခင္းၿဖင္႕ အသားေပၚတြင္ လွပေသာ အမွတ္အသာအကြက္ မ်ားၿဖစ္လာၿပီး စားခ်င္႔သဖြယ္ၿဖစ္လာေစသည္။