I-Cookware ishintshe kakhulu eminyakeni edlule ngenxa yethonya lamasiko, intuthuko yezobuchwepheshe, nokushintsha okuthandwayo kokupheka. IYurophu, iMelika kanye ne-Asia zimelela izifunda ezintathu ezihlukene ezinamasiko ahlukene okupheka kanye nezintandokazi zabathengi. Lesi sihloko sibheka kabanzi amathrendi wamanje we-cookware abonwa kulezi zifunda, eveza izinto eziyinhloko, imiklamo namasu okupheka asetshenzisiwe.
Amathrendi e-European Cookware:
I-Europe inesiko elicebile lokupheka futhi izitayela zayo zokupheka zibonisa ibhalansi phakathi kwesiko nokuqamba okusha. Omunye umkhuba ophawulekayo ukuthanda izitsha zokupheka zensimbi engagqwali. I-cookware enesisekelo sokungeniswa kwensimbi engagqwali isakaza ukushisa ngokulinganayo futhi kulula ukuyinakekela. Ukwengeza, i-cookware yethusi sekuyisikhathi eside iyintandokazi emakhishini aseYurophu, ihlonishwa ngokushisa kwayo okuhle kakhulu. Ukuthandwa kwezitsha zensimbi ezisansimbi ezifana nama-oven nama-skillet ase-Dutch nakho kufanele kukhulunywe. Lezi zingcezu ezinzima zibamba ukushisa kahle futhi ziguquguquka ngokwanele ngezindlela ezihlukahlukene zokupheka kusukela ku-stovetop kuya kuhhavini. E-Italy, izitsha zokupheka zendabuko ezifana namabhodwe ethusi namapani aziswa kakhulu ngokushisa kwazo okuhle kakhulu kanye nekhono lokulawula izinga lokushisa.
Lokhu kubalulekile ukuze kuzuzwe imiphumela yokupheka enembayo ku-cuisine yase-Italy, lapho amasoso athambile nama-risotto avamile. Imikhiqizo yase-Italy efana ne-Ruffoni ne-Lagostina baziwa ngezitsha zabo zokupheka zethusi ezisezingeni eliphezulu. I-France idume ngobungcweti bayo bezokupheka futhi i-cookware yesi-French ibonisa lolu thando lwe-gastronomy. Imikhiqizo yesiFulentshi efana ne-Mauviel yaziwa ngezitsha zazo zokupheka zethusi ezisezingeni eliphezulu, ezithandwa ngamakhono azo okulawula ukushisa. Ama-French cast-iron cocottes (ama-ovens ase-Dutch) nawo ahlonishwa ngezitsha eziphekwe kancane ezifana ne-bourguignon yenkomo. Uma kuziwa ekwakhiweni, iYurophu yaziwa ngokugxila ekuthandeni nasekuqeqesheni. Izitsha zokupheka ezinemibala egqamile, ukuqedwa koqweqwe lwawo, kanye nemininingwane eyinkimbinkimbi ivame ukufunwa. Imiklamo yakudala, njenge-French cast-iron skillet noma i-Italian nonstick, ihlala iyisinqumo esidumile phakathi kwabapheki baseYurophu. Ukwengeza, i-cookware ye-ceramic ikhule ngokuduma eminyakeni yamuva nje ngamaphethini ayo okuhlobisa nokusetshenziswa kwezinto ezihlukahlukene. Amakhishi aseYurophu nawo ayawazisa ama-multicooker, njengamabhodwe anezihluzi ezakhelwe ngaphakathi noma amapani anezibambo ezikhishwayo, ekuphenduleni isidingo sezixazululo ezilula nezonga isikhala.
Amasu okupheka aseYurophu athambekele ekuhlanganiseni izindlela zendabuko nezinto ezintsha zesimanje zokupheka. Ubuciko bokupheka kancane, nezitsha ezifana neqhude lewayini ne-goulash, zisahlonishwa nanamuhla. Kodwa-ke, ukusabalala kwezindlela zokupheka ezisheshayo neziphumelelayo ezifana nokuthosa kanye ne-sautéing, kubonisa izinguquko ezisabalele ezindleleni zokuphila kanye nesidingo sezixazululo zokonga isikhathi.
Amathrendi e-American Cookware:
Umkhuba we-cookware wase-US ubonakala ngomthelela wawo wezindawo zokupheka ezihlukene nezindlela zokupheka ezigxile ekubeni lula. Zaziwa ngokuqina nokuguquguquka kwazo, izitsha zensimbi engagqwali zinendawo ebalulekile emakhishini aseMelika. I-cookware engafakwanga nayo isetshenziswa kabanzi ngenxa yokusebenziseka kwayo nokuhlanzeka kalula. I-cookware ye-Aluminium yaziwa ngokusebenza kwayo okushisayo okuhle kakhulu futhi ivamise ukumbozwa ngendawo engaqinile noma i-anodized ukuze iqine. Eminyakeni yamuva nje, kube nentshisekelo ekhulayo ezintweni zokupheka ezisebenziseka kalula. I-cookware ehlanganiswe nge-ceramic ne-porcelain ivame ukuthengiswa njengezinye izindlela "eziluhlaza", ezithola ukuduma ngenxa yezindawo zazo ezingenabo ubuthi kanye nekhono lokusabalalisa ukushisa ngokulinganayo.
Ngokufanayo, izitsha zokupheka zensimbi ezisansimbi, ezidla amandla amancane futhi ezihlala isikhathi eside, ziyabuya emakhishini aseMelika. Ekwakhiweni, amakhishi aseMelika avame ukubeka phambili ukusebenza nokusebenza. Abapheki benjongo eningi, okuhlanganisa abapheki abayinhlanganisela kanye nokufakwa ebhodweni elisheshayo, bafunwa kakhulu futhi bagcwalisa isidingo sezixazululo eziguquguqukayo nezonga isikhala. Imikhiqizo yokupheka enziwe eMelika igcizelela imiklamo ye-ergonomic nezibambo ezikwazi ukumelana nokushisa ukuze uthole ulwazi olunzulu ngomsebenzisi nokuphepha.
Amasu okupheka aseMelika ayahluka kakhulu, akhombisa imvelo yezwe yamasiko amaningi. Kodwa-ke, ukugcoba kugxile esikweni laseMelika, futhi imisebenzi yangaphandle ivame ukuzungeza lezi zindlela zokupheka. Amanye amasu adumile ahlanganisa ukugazinga, ukosa, nokupheka kancane ebhodweni. Ngaphezu kwalokho, ukukhula kwesithakazelo ekudleni okunempilo kuye kwaholela ekudumeni kokuthosa emoyeni kanye nokushisa njengezinye izindlela zokupheka.
Amathrendi e-Asian Cookware:
I-Asia iyikhaya lamasiko ahlukahlukene okupheka, ngalinye linezintandokazi zalo ezihlukile zokupheka. Ukuthambekela okuvelele e-Asia ukusetshenziswa kwe-wok. Ivamise ukwakhiwa nge-carbon steel, i-cast iron noma insimbi engagqwali, le mikhumbi yokupheka enemisebenzi eminingi isenkabeni ye-Asian cuisine. Ama-Woks anesibambo esisebenza ngokhuni noma isibambo se-thermoset avumela ukunyakaziswa kwezinga lokushisa eliphezulu nokupheka okusheshayo, okubalulekile ekuzuzeni ukunambitheka okufunayo kanye nokuthungwa ezitsheni ezifana nama-noodle athosiwe, irayisi elithosiwe, nezitsha ezihlukahlukene zase-Asia. Eminyakeni yamuva nje, izindlela zokupheka e-Asia sezishintshele emikhubeni enempilo, okubonakala ekudumeni kwamapani angagxili kanye nezitsha zokupheka ezifakwe nge-ceramic. Lezi zinto zidinga amafutha amancane noma amafutha futhi kulula ukuzihlanza.
E-India, izitsha zokupheka zendabuko zihlanganisa amabhodwe angu-c0lay enziwe nge-terra cotta engacwebezeli noma ubumba. Lawa mabhodwe, njengama-Indian terracotta tandoors noma amabhodwe obumba aseNingizimu neNdiya abizwa ngokuthi 'manchatti', athandwa kakhulu ngenxa yekhono lawo lokugcina nokusabalalisa ukushisa ngokulinganayo, okuboleka ukunambitheka okuhlukile ezitsheni. Izinto zikagesi zensimbi engagqwali nazo zivamile ezindlini zamaNdiya ngenxa yokuqina nokuguquguquka kwazo. E-China, ama-woks ayingxenye ebalulekile yekhishi. I-carbon steel woks yomdabu ihlonishwa ngekhono lazo lokushisa ngokushesha futhi isabalalise ukushisa ngokulinganayo, okuyenza ilungele amasu oku-sautéing nawokuthosa. Izimbiza zobumba, ezaziwa ngokuthi "izimbiza zesobho," zisetshenziselwa ukupheka kancane isobho nezitshulu. Ukwengeza, ukudla kwaseShayina kwaziwa ngokusetshenziswa kakhulu kwama-bamboo steamers, okwenza ukudla okunhlobonhlobo kushisi, okuhlanganisa amadombolo namabhanisi, kulula futhi kuyasebenza.
I-cookware yaseJapane yaziwa ngobuciko bayo obuhle nokunaka imininingwane. Yakhiwe ngensimbi yekhwalithi ephezulu, imimese yomdabu yase-Japan ifunwa abapheki abangochwepheshe emhlabeni jikelele. Abapheki baseJapane baphinde bathembele kumathuluzi akhethekile afana ne-tamagoyaki (esetshenziselwa ukwenza ama-omelettes) kanye ne-donabe (izimbiza zobumba zendabuko) ebhodweni elishisayo nelayisi. Amabhodwe etiye ensimbi aseJapane (abizwa ngokuthi i-tetsubin) adumile ngenxa yekhono lawo lokugcina ukushisa nokuthuthukisa inqubo yokuphisa. Imiklamo ye-cookware yase-Asia ivamise ukukhombisa ubuhle bamasiko namasiko. I-cookware yaseJapane idume ngokuklama kwayo okulula futhi okusebenzayo, okugcizelela ubuhle bokulula. Ngakolunye uhlangothi, izitsha zokupheka zendabuko zaseShayina njengezimbiza zobumba nezishizi ze-bamboo zigqamisa ukukhanga kwezinto ezingokwemvelo nezihambisana nemvelo. Izindlela ezintsha zobuchwepheshe ezifana nezipheki zelayisi namabhodwe ashisayo nazo zivamile emakhishini ase-Asia, ukuhlinzeka ngempilo yesimanje kanye nesidingo sokulula. Izindlela zokupheka zase-Asia zigcizelela ukunemba nekhono. I-sauteing, ukuthosa kanye ne-steam yizindlela eziyinhloko eziqinisekisa ukupheka okusheshayo nokumnandi. Ukusebenzisa i-bamboo steamer ukwenza i-dim sum noma umkhuba wamaShayina wesobho elibili elibilisiwe kuyizibonelo zendlela abapheki base-Asia abasebenzisa ngayo izitsha ezithile zokupheka ukuze bathole imiphumela efiselekayo. Ukwengeza, ubuciko bokupheka kwe-wok buhlanganisa ukushisa okuphezulu nokunyakaza okusheshayo, okudinga ikhono nokuzijwayeza okubalulekile kumasiko amaningi ase-Asian culinary.
IYurophu, iMelika, kanye ne-Asia banezitayela zabo zokupheka ezihlukile, ezibonisa amasiko abo ahlukene okupheka, okuthandwa ngabathengi, kanye nentuthuko yezobuchwepheshe. I-Europe ikhuthaza ukuhlanganiswa kobuciko bendabuko kanye nedizayini esebenzayo, ithanda insimbi engagqwali, ithusi nezitsha zokupheka zensimbi. I-US inezinhlobonhlobo zezinto zokwakha, ezigcizelela ukunethezeka kanye nobungane bemvelo, kuyilapho i-Asia igcizelela kakhulu izitsha zokupheka ezikhethekile, njengama-woks nezimbiza zobumba, kumasu okupheka afunekayo. Ngokuqonda lawa mathrendi esifunda, abantu bangahlola ukuzizwisa okusha kokupheka futhi basebenzise i-cookware efanele ukuze bathuthukise amakhono abo okupheka.
Isikhathi sokuthumela: Sep-14-2023