I-cookware isishintshe kakhulu eminyakeni edlule ngenxa yamathonya amasiko, intuthuko yezobuchwepheshe kanye nokushintsha okuthandwayo kokupheka. I-Europe, iMelika nase-Asia imelela izifunda ezintathu ezihlukile ezinamasiko ahlukile we-Culinary kanye nezintandokazi zabathengi. Le ndatshana ithatha ukujula okujulile emikhakheni ye-cookware yamanje ebonakalayo kulezi zindawo, iveze izinto eziphambili, amadizayini namasu okupheka asetshenzisiwe.
Izitayela ze-Coosare zaseYurophu:
I-Europe inesiko elicebile lobuciko futhi izitayela zalo ze-cookware zibonisa ukulinganisela phakathi kwesiko kanye nokwenziwa okusha. Umkhuba owodwa ophawuleka ukuthandwa kwe-cookware yensimbi engenasici. I-cookware enesizinda sokungena ngensimbi esingenasici isabalalisa ukushisa ngokulinganayo futhi kulula ukuyigcina. Ngaphezu kwalokho, i-cooraware yethusi sekuyisikhathi eside iyintandokazi ekhishini yaseYurophu, eyazisa ngokuvuselelwa okungcono kakhulu kokushisa. Ukuthandwa kwe-cast cookware enjenge-oveni yamaDashi namakhalethi nawo akufanelekile ukusho. Lezi zingcezu ezisindayo zibamba ukushisa kahle futhi ziguquguqukile ngokwanele ngezindlela ezahlukahlukene zokupheka ezivela kwi-stovetop kuya kuhhavini. E-Italy, i-cookware yendabuko enjengezimbiza zethusi kanye namapani abhekwa kakhulu ngenxa yokuvuselelwa kwawo okuhle kakhulu kanye nekhono lokulawula izinga lokushisa.
Lokhu kubalulekile ekufezekiseni imiphumela eqondile yokupheka e-Italian cuisine, lapho amasoso abuthakathaka kanye nama-risottos ajwayelekile. Imikhiqizo yase-Italy efana ne-ruffoni kanye ne-lagstina yaziwa nge-cookware yabo ephezulu yethusi. IFrance idume ngochwepheshe wayo we-Culionise kanye ne-cookware yaseFrance ikhombisa le ntshisekelo ye-gastronomy. Imikhiqizo yaseFrance efana neMauviel yaziwa nge-cookwable yabo ephezulu yethusi, ithandeka ngamakhono abo amahle okushisa. I-French cast-iron comottes (ama-oveni amaDashi) futhi ahlonishwa izitsha eziphekwe kancane njengenkomo yenkomo. Uma kukhulunywa ngokuklama, iYurophu yaziwa ngokugxila kwayo kuma-aesthetics kanye nobungcweti. I-cookware ngemibala esebenzayo, uqweqwe lwawo uqedezela, kanye nemininingwane eyinkimbinkimbi kaningi kufunwa ngemuva. Imiklamo yakwa-Classic, efana ne-French cast-iron skillet noma ama-undestick ase-Italian, hlala ukhetha okuthandwayo phakathi kwabapheki baseYurophu. Ngaphezu kwalokho, i-cookware ye-ceramic ikhule ngokuthandwa eminyakeni yamuva nje ngamaphethini okuhlobisa nokusetshenziswa kokuguquguquka. Amakhishi ase-Europe abuye akwazise ama-multicooker, afana namabhodwe anama-strainers akwakhelwe ngaphakathi noma ama-saucepa anezibambo ezisusiwe, ukuphendula isidingo sezixazululo ezilula nezisindisa isikhala.
Amasu okupheka aseYurophu athambekele ekuhlanganiseni izindlela zendabuko ngezinto ezintsha zesimanje. Ubuciko bokupheka kancane, nezitsha ezinjenge-Rooster yewayini ne-Goulash, isahlonishwa namuhla. Kodwa-ke, ukwanda kwezindlela zokupheka ezisheshayo nezisebenzayo njengokuthopha kanye nokuthosa, kukhombisa ushintsho olubanzi kwezindlela zokuphila kanye nesidingo sezixazululo zokonga isikhathi.
Izitayela zekhekhere zaseMelika:
Umkhuba we-cookare wase-US ubonakala ngethonya lawo lezindawo ezihlukene zokupheka kanye nezindlela zokupheka ezilungele. Yaziwa ngokuqina kwayo kanye nokuguquguquka kwamanye amazwe, i-cookware yensimbi engagqwali ithatha indawo ebalulekile emakhishini aseMelika. I-cookware engeyona eyangeyona isetshenziswa kabanzi ngenxa yokusebenziseka kalula kanye nokuhlanzeka. I-Aluminium cookware yaziwa ngokusebenza kwayo okuhle kakhulu okushisayo futhi imvamisa ihlanganiswa nge-nonstick ebusweni noma i-anodized yokuqina okuqunjelwe. Eminyakeni yamuva nje, kube nentshisekelo ekhulayo ezintweni zokwenziwa ze-cookware ezinobungane. I-cookaware ye-ceramic ne-porcelain ehlanganiswe imvamisa yenziwa ezinye izindlela njengezinye izindlela "eziluhlaza", ukuthola ukuthandwa ngenxa yezakhiwo zazo ezingezona ezinobuthi kanye nekhono lokusabalalisa ukushisa ngokulinganayo.
Ngokufanayo, i-cookware ye-iron, edla amandla amancane futhi ihlala isikhathi eside, iyabuya emakhishini aseMelika. Ekwakhiweni, amakhishi aseMelika athambekele ebeka phambili ukusebenza nokusebenza. Abapheki bezinhloso eziningi, kufaka phakathi abapheki abahlangene kanye nokufakwa kwembiza esheshayo, kufunwa kakhulu ngemuva bese kugcwalisa isidingo sezixazululo eziguquguqukayo nezisindisa isikhala. Imikhiqizo ye-cookare eyenziwe nge-American-eyenziwe yaseMelika igcizelela ama-ergonomic design kanye izibambo ezivimbela ukushisa zolwazi oluthuthukisiwe lomsebenzisi nokuphepha.
Amasu wase-American Culinary ahlukahluka kakhulu, ekhombisa imvelo yezwe elinamasiko amaningi. Kodwa-ke, i-grill ifakwe emasikweni aseMelika, futhi imisebenzi yangaphandle ivame ukuguqukela kulezi zindlela zokupheka. Amanye amasu athandwayo afaka ukugcobhoza, i-grill, nokupheka kancane ebhodweni. Ngaphezu kwalokho, intshisekelo ekhulayo ekudleni okunempilo iholele ekuthandweni kokuthosa umoya nokubingelela njengezinye izindlela zokupheka.
Izitayela ze-CookAre ze-Asia:
I-Asia iyikhaya lezinhlobonhlobo zamasiko obuseki, ngamunye anezinketho zakhe ze-cookware ezihlukile. Isimo esivelele e-Asia ukusetshenziswa kwe-wok. Imvamisa eyenziwe ngensimbi yekhabhoni, i-cast iron noma insimbi engenacala, le mikhumbi yokupheka eguquguqukayo isenhliziyweni cuisine yase-Asia. I-Woks nge-Wood-Effect Handle noma i-TheRyoset Handle Vumela i-High-Rate Stire-freering and rate yokupheka, okubalulekile ukufeza ukunambitheka okufisayo nokuthungwa ezitsheni ezinjengezitsha ezinjengezitsha ezinama-arvutha anjengezitsha ezivusiwe ze-Asia. Eminyakeni yamuva nje, izindlela zokupheka e-Asia ziye zangena ezindleleni eziphilayo, ezibonakala ngokuthandwa kwamapani anganamatheli nama-cookware ahlanganiswe yi-ceramic. Lezi zinto zokwenziwa zidinga uwoyela omncane noma amafutha amancane futhi kulula ukuzihlanza.
ENdiya, izitsha zokupheka zendabuko ziqukethe amabhodwe e-C0lay eyenziwe ngeTerra Cotta noma ubumba. Lezi zimbiza, ezinjengezimbiza zase-Indian Terracotta noma amabhodwe obumba waseNingizimu ne-Indian ezibizwa nge- 'Manchatti', zithandwa amandla azo okugcina futhi zisabalalise ukunambitha ngokulinganayo, ukubolekisa ukunambitheka okuhlukile kwezitsha. Izinto zensimbi ezingagqwali nazo zivamile emizini yamaNdiya ngenxa yokuqina kwazo nokuguquguquka okuhlukahlukene. EChina, ama-Woks ayingxenye ebalulekile yekhishi. Ama-Wok we-Carbon Insimbi yendabuko ayaziswa amandla abo okushisa ngokushesha futhi asabalalise ukushisa ngokulinganayo, abenze balungele amasu we-sautéing and fries. Amabhodwe obumba, abizwa ngokuthi "amabhodwe wesobho," asetshenziselwa isobho okupheka kancane kanye nezitshulu. Ngaphezu kwalokho, i-cuisine yesiShayina yaziwa ngokusetshenziswa kwayo okubanzi kwama-bamboo, okwenza ukushaya ukudla okuhlukahlukene, kufaka phakathi ama-dumplings kanye nama-buns, alula futhi asebenza kahle.
I-cookware yaseJapan yaziwa ngobuciko bayo obuhle kakhulu nokunaka imininingwane. Yakheke ngensimbi esezingeni eliphakeme, imimese yendabuko yaseJapan iyafunwa ngabapheki abangochwepheshe emhlabeni wonke. Abapheki baseJapan bathembela kumathuluzi akhethekile anjengeTamagoyaki (asetshenziselwa ukwenza ama-omelette) kanye ne-donabe (amabhodwe wobumba bendabuko) ebhodweni elishisayo nelayisi. Ama-teapots e-japanese asakaza ama-iron (abizwa ngeTetsubin) athandwa ngekhono labo lokugcina ukushisa futhi athuthukise inqubo yokwenza izinto. Imiklamo ye-cookware yase-Asia ivame ukukhombisa amasiko namasiko amasiko namasiko. I-cookware yaseJapan idume ngokuqamba kwayo okulula futhi okusebenzayo, igcizelela ubuhle bokusebenziseka lula. Ngakolunye uhlangothi, izitsha zokupheka zendabuko zesiShayina ezifana nezimbiza zobumba nama-bamboo steamers aqokomisa ubuhle bezemvelo nezemvelo. Ukuqanjwa kwezobuchwepheshe okufana nabapheki belayisi namabhodwe ashisayo nakho kugcwele emakhishini ase-Asia, kubhekelela izindlela zokuphila zanamuhla kanye nesidingo sokusebenziseka kalula. Amasu okupheka ase-Asia agcizelela ukunemba nekhono. Ukuqapha, ukuthosa kanye nokubiyela amasu amakhulu aqinisekisa ukupheka okusheshayo nokumnandi. Usebenzisa i-bamboo steamer ukwenza isamba esifiphele noma umkhuba wendabuko wamaShayina wesobho obilayo aphindwe kabili yizibonelo zokuthi upheka ama-asian asebenzisa kanjani i-cookware ethile ukuze uzuze imiphumela oyifunayo ukuze uzuze imiphumela eqondile ukuze uzuze imiphumela efiselekayo. Ngaphezu kwalokho, ubuciko bokupheka kwe-Wok buhlanganisa ukushisa okuphezulu nokunyakaza okusheshayo, okudinga ikhono nokusebenza okubalulekile emasikweni amaningi ase-Asia.
I-Europe, iMelika, ne-Asia zinezindlela zazo ezihlukile ze-cookware, zibonisa amasiko azo ahlukile, izintandokazi zabathengi, kanye nentuthuko yezobuchwepheshe. I-Europe igqugquzela inhlanganisela yobungcweti bendabuko kanye nokwakha i-screenct, ithanda insimbi engenacala, ithusi ne-cast-iron cookware. I-US inezinhla ezihlukile zezinto zokwakha, ukugcizelela ukulula kanye nobungane bezemvelo, kuyilapho i-Asia igcizelela kakhulu ama-cookware akhethekile, anjenge-wok kanye namabhodwe obumba, kumasu wokupheka oyifunayo. Ngokuqonda lezi zindlela zesifunda, abantu bangahlola okuhlangenwe nakho okusha kwe-Culinary futhi bamukele i-cookware efanele ukuze bathuthukise amakhono abo okubuka.
Isikhathi sePosi: Sep-14-2023