John Myers
[lwptoc]
Ukusukela oko kwafika i-cuisine yase-Italiya eJamani, i-parmesan ibaluleke kakhulu kwaye iyinxalenye yesitya ngasinye sepasta. Ukuze uhlale ukwazi ukuyonwabela ngokupheleleyo kwaye uyigcine ixesha elide, ukugcinwa okuchanekileyo kubalulekile.
Gcina iparmesan
Ngenxa yamanzi aphantsi, i-cheese enzima inobomi obuhle kunye nobude beshelufu. Ukugcinwa ukuya kwiinyanga ezi-3 akuyongxaki. Ingakumbi xa itshizi isavaliwe ivacuum. Indawo yokugcina ingcono kakhulu yifriji. Kungcono ukuyigcina ezantsi efrijini, ungasebenzisa kwakhona idrowa yemifuno. Ubushushu obufanelekileyo beParmesan ukuyigcina ixesha elide kangangoko kunokwenzeka buphakathi kwe-4°C kunye ne-7°C. Unako kwakhona ukugcina ngokukhuselekileyo kwaye utye itshizi ngaphaya best-ngaphambi umhla. Qinisekisa ukuba ayikhulanga ngundo.
Gcina iParmesan
Ungasonga iqhekeza leparmesan kwiphepha elingangenwa amafutha ukuze uqinisekise ukuba iparmesan oyiqalileyo iya kuhlala ilungile kwaye ixesha elide. Ukuba uyafuna, ungaphinda ubeke ifoyile ye-aluminium ngaphezulu. Qinisekisa ukuba ubeka kuphela i-foil phezu kwayo ngokukhululekileyo ukuze i-cheese ikwazi ukuphefumla. IParmesan ikwagcina ngcono kwitoti yokugcina isongelwe ngephepha elingangenwa amafutha. Ingcebiso entsha kraca kukugcina itshizi eqinileyo enetyuwa. Oku kulula kakhulu. Ubeka ityuwa eninzi kwitoti kwaye ubeke itshizi ngaphezulu. Ukufuma kwitshizi kufunxa ityuwa kwaye kuthintele ukungunda ekubumbeni.
Iphepha elingcono kune-foil
Ukuba ngaba awunayo inkonkxa efanelekileyo, unako ukuyikhenkceza itshizi ngaphandle kwesikhongozeli. Kungcono ukusebenzisa iphepha elingangenwa amafutha, iphepha lasekhitshini, okanye ilaphu elicekethekileyo lomqhaphu. Isikhwama se-foil okanye ifilimu yokutya ayikhuthazwa kakhulu. Ngenxa yokunqongophala kokunikezelwa komoya, ukufuma kuyakhula kwaye isikhunta sinokuvela emva kweeveki ezi-2 kungekudala. Ngokuqinisekileyo, ixesha elide i-cheese igcinwe kwiphepha eliphefumulayo, iyancipha ngakumbi. Nangona kunjalo, ukuba i-cheese sele inikwe, ayiyi kuhlala ixesha elide njengeParmesan kwisiqwenga esinye. Kuba ibonelela ngommandla othe kratya womphezulu ukuze iibhaktheriya zihlasele, iParmesan egayiweyo inokungunda ngokukhawuleza kwaye iphulukane nencasa yayo ngokukhawuleza. I-cheese enzima ayikwazi ukugcinwa kule fomu ixesha elide kuneeveki ezi-2.
Friza iparmesan
Ukuba ufuna ukufumana i-parmesan emnandi ixesha elide, yifake emkhenkceni. Oku kunokwenziwa nokuba kwisiqwenga esinye okanye nakwifomu egayiweyo. Ngenxa yomthamo wamanzi aphantsi, i-cheese ayiqandisi ngokupheleleyo kwaye ungayisebenzisa ngqo kwifriji yepesto kunye ne-pasta. Ivumba liyagcinwa kwaye alomi. I-cheese enzima inokukhenkcezwa ubuncinane kwiinyanga ezi-4. Funda nje iposi yethu malunga nomkhenkce kunye nokunyibilikisa iparmesan.
I-Parmesan - imnandi nje
I-Parmesan yoqobo ivela kumaphondo aseItali aseParma, eReggio Emilia, eModena, eBologna, naseMantua. Isonka samasi esimnandi sinokwenziwa apho kuphela. Imveliso ixhomekeke kwimithetho engqongqo. Iimazi ezincancisayo kufuneka zityiswe kuphela ngaphandle kwe-silo, okt ngaphandle kwesondlo esivundisiweyo. Akukho zigcini okanye ezinye izongezo ezenziweyo ziyakusetyenziswa. Iparmesan yokwenyani iqulathe izithako ezintathu kuphela: ubisi olukrwada, irennet, kunye netyuwa. Emva konyaka, apho i-cheese enzima kufuneka ivuthwe ubuncinane, amavili, anomlinganiselo we-38.5 kilograms, aphantsi kovavanyo lweemvakalelo. Kuphela ezo zingenasiphako zinokuthengiswa phantsi kwegama leParmigiano-Reggiano.
Awuzi ukuba wenze ntoni ngeparmesan? Emva koko sineendlela zokupheka ezimnandi kakhulu zeParmesan apha:
- Ipolenta eyosiweyo kunye neparmesan
- Chanterelle risotto kunye neparmesan
- Intlama yepizza engenaGluten
