Micah Stanley
Ngaba amabala amhlophe kwi-Parmesan mold?
Amabala amhlophe kwitshizi yeparmesan asenokuba ngundo, kodwa asenokuba yityrosine okanye icalcium lactate crystals ephuhlisa incasa kunye nevumba elimnandi letshizi ezithile ezindala. Ukuba zingaphakathi kwitshizi, zisenokuba ziikristale. Ukuba zingaphandle kuphela kwaye incasa yesonka samasi, isenokuba ngundo.
Ngaba ungayitya iParmesan enamabala amhlophe?
Ewe! Amabala abonisa ukuba sele indala kancinane, ezi zidla ngokuvela emva kokuba imiqukumbelo isikwe kwivili. Kodwa kusalungile ukutya itshizi.
Kutheni itshizi yam yeParmesan inamabala amhlophe?
Unokuqaphela, ngakumbi kwiintlobo ze-Swiss kunye neParm ezineminyaka engaphezu konyaka omnye, amachaphaza amhlophe okanye amabala akhazimlisiweyo. La ngamaqoqo e-amino acid, hayi umngundo, kwaye yongeza i-crunch emnandi kunye ne-savory bite kwi-texture yetshizi.
Ngaba kukhuselekile ukutya isonka samasi esinamabala amhlophe?
Akukho mfuneko yakukhathazeka - la machaphaza mancinci amhlophe ayinto elungileyo. Inokwenzeka ukuba i-calcium lactate crystals, eyaziwa ngokuba yi "crystals yetshizi." Zikhuselekile ngokupheleleyo ukuba zitye, kwaye ngokuqhelekileyo zibonisa ukuba i-cheese inencasa kwaye ikhulile.
Ziziphi iikristale ezimhlophe kwiParmesan?
Ezi "crystals zetshizi" okanye "iikristale zencasa" zisisiphumo samafutha kunye neprotheyini eqhekeka ngokwendalo njengoko iminyaka yetshizi. Kwiparmesan uya kufumana zombini iikristale zetyrosine kunye necalcium lactate. I-Tyrosine yi-amino acid engeyomfuneko eyinxalenye yeprotheni yobisi i-casin.
Unokwazi njani ukuba iParmesan ihambe kakubi?
I-Parmesan ehamba kakubi iya kuvumba ngokumnandi, kwaye umbala uya kubonakala uhlukile. Esikhundleni sokujonga umhlophe okanye i-beige, umbala weeshizi uya kuba ngaphezulu kwe-yellow okanye i-beige emnyama. Kwi-parmesan egayiweyo, utshintsho lwendlela yokuthungwa luphawu oluhle lokuba luhamba kakubi. Ukuba i-parmesan ekhutshiweyo ivakalelwa kukuba i-sponji okanye imanzi xa ibamba, yilahle.
Ngaba ukungunda okumhlophe kwitshizi kunokukugulisa?
Eyona meko ibhetele: Akukho nto. Inokuba nencasa embi okanye unokufumana isisu esibuhlungu. Phakathi kwemeko: Unokuba nokusabela okuphakathi, ukosulelwa sisifo sokutya, okanye ube nemiba yokuphefumla. Eyona meko imbi kakhulu: Ungalaliswa esibhedlele, ubeke i-dialysis, okanye usweleke.
Ngaba izinto ezimhlophe kungundo lwamasi?
I-calcium lactate ixhaphakile kwitshizi endala. Ngokwesiseko yindalo ye-calcium buildup eyenzeka ngokuhamba kwexesha ngexesha lokuguga, kwaye ngamanye amaxesha iya kubonakala kumphezulu wetshizi. Sukuba nexhala – yindalo ngokupheleleyo kwaye kukhuselekile ukuyitya!
Unokwazi njani ukuba iParmigiano Reggiano iyangunda?
Isonka samasi seParmigiano-Reggiano esihamba kakubi ngokuqhelekileyo siya kukhula siqine kakhulu, siya kuba mnyama ngombala, siphuhlise ivumba elinamandla kunye nokungunda kunokuvela; bona imiyalelo engentla malunga nendlela yokuphatha ukungunda kwiqhekeza lesonka samasi seParmigiano-Reggiano.
Ngaba ukungunda kwitshizi yeParmesan kuyingozi?
Phantse akukho nanye kuyo eya kukubulala, kodwa inokuchaphazela kakubi incasa kunye nokubunjwa kwetshizi ekhula kuyo okanye ubuncinci iyenze incasa yahluke kakhulu kwindlela ebekufanele ukuba ibe ngayo.
Uyigcina njani itshizi yeParmesan ekubumbeni?
Gquma ibhloko yesonka samasi kwiplastiki okanye kwifoyile ye-aluminiyam ukukhusela ukuba ingangenisi amavumba efrijini. Beka i-cheese esongelwe kwi-drawer crisper. Ibhloko yetshizi yeParmesan evuliweyo iya kuhlala efrijini ukuya kuthi ga kwiinyanga ezimbini. Ibhloko epheleleyo, engavulwanga yetshizi yeParmesan ingagcina iinyanga ezilithoba.
Ngaba itshizi yeParmesan ifanele ibonakale ibundileyo?
Ukuba ubona indawo enokungunda okanye ezimbini, yinqumle amasuntswana anokungunda. Ukuba zonke zigcwele itshizi, lixesha lokuyisusa. Ngaphandle kokungunda, jonga utshintsho ngokubanzi kumbala okanye ukuguquka kombala. Ukuba i-cheese ye-parmesan ithathe umthunzi ongaqhelekanga we-yellow emnyama okanye i-grey, i-cheese ihambe kakubi kwaye ayisakhuselekanga ukuyidla.
Ngaba iParmesan iya kuhamba kakubi?
Iphakheji evulekileyo idla ngokugcina umgangatho ophezulu ukuya kwiinyanga ezimbini xa igcinwe efrijini. I-Parmesan egayiweyo yohlisa ngokukhawuleza, kodwa iya kutyiwa ubuncinci kwiveki emva komhla wokuphelelwa oshicilelweyo kwileyibhile. Nangona kunjalo, kufuneka utye itshizi evulekileyo efrijiweyo okanye egayiweyo phakathi kweentsuku ezisixhenxe.
Ngaba iParmesan iyahamba kakubi efrijini?
Ukugcinwa ngokufanelekileyo, i-chunk evuliwe ye-Parmesan ushizi iya kuhlala malunga ne-4 ukuya kwii-6 iiveki kwifriji.
Ihlala ixesha elingakanani i-Parmigiano Reggiano cheese kwifriji?
I-Parmigiano Reggiano ngokuvuthwa kweenyanga ezili-12-18 kunye nomthamo ophezulu wokufuma unokugcinwa malunga neentsuku ze-15. I-Parmigiano Reggiano kunye nokuvuthwa kweenyanga ze-24 okanye ngaphezulu kunokugcinwa malunga nenyanga ye-1.
Ndingatya itshizi yeParmesan egyithiweyo ephelelwe lixesha?
Unokwazi njani ukuba itshizi yeParmesan egayiweyo imbi okanye yonakele? Indlela engcono kakhulu yokuvumba kunye nokujonga i-cheese: ukuba i-cheese iphuhlisa iphunga, i-flavour okanye imbonakalo, kufuneka ilahlwe; ukuba ukungunda kubonakala, lahla yonke itshizi yeParmesan egayiweyo.
Kufuneka ndenze ntoni xa nditye isonka samasi esingundayo ngempazamo?
Nangona kunjalo, ukuba uyazi ukuba utye into enobumba kwaye uphuhla "ixesha elide" isicaphucaphu kunye nokuhlanza, uDetwiler ucebisa ukubona ugqirha wakho. “Banokukunika iyeza lokubangela ukuba ugabhe okanye urhudo ukuze ukhuphe inkqubo yakho,” utshilo. Ke, kwixesha elizayo xa ubona ukutya okungunda kwikhaya lakho, kungcono kakhulu ukulahla.
Ngaba ukungunda kwisonka samasi kuyingozi?
Oko kugquma komngundo omhlophe kwiitshizi ezithambileyo ezifana neBrie okanye iCamembert, okanye imithambo eluhlaza kwiGorgonzola oyithandayo. Kwaye ngokungafihlisiyo, akukho nanye yokubumba enokuthi ikhule kwiitshizi zakho iya kukugula. Kodwa ziya kuchaphazela i-flavour ye-cheese yakho, kwaye kungekhona ngendlela efanelekileyo.
Kwenzeka ntoni xa upheka isonka samasi esingundayo?
Ukubhaka itshizi engumngundo kumaqondo aphezulu okushisa ukubulala isikhunta akukhuthazwa. Zive ukhululekile ukubhaka iitshizi ezinobumba ngabom, njenge-gorgonzola okanye i-brie, kwiiresiphi ezihlwabusayo kunye nokufudumala - kodwa ukuba itshizi yakho ayenzelwanga ukuba ibe ngumbumba, ukubhaka akuyi kunceda ukuyisindisa.
Ivumba lesonka samasi seParmesan esibi?
Ukuba uva ivumba elimuncu okanye elimdaka elikwangumqondiso olungileyo wokuba alisalunganga. Itshizi yeParmesan inevumba elimnandi kakhulu xa isentsha kodwa ayifanelanga ukuba inuke ukungunda. Okufanayo kuya kwincasa. Awufuni kutya iparmesan enencasa emuncu okanye engumngundo.
Ihlala ixesha elingakanani iParmesan egayiweyo?
Kodwa emva kwenyanga epheleleyo yokugcina, abangcamla bafumana ukuhla okubonakalayo kwincasa. Ukulungiselela kakuhle, ngokude nje ungagcini i-cheese ixesha elide kuneeveki ezimbini ukuya kwezintathu. Ukugaya iParmesan, yinqumle ibhloko kwi-1-inch chunks.
Uthini umahluko phakathi kweParmesan kunye neParmigiano Reggiano?
Ukuze itshizi ichazwe njengeParmigiano-Reggiano, kufuneka ivele kwimimandla ethile yaseItali kwaye iqulathe izithako ezithile ezivunyiweyo kuphela. UParmigiano-Reggiano ukwaneminyaka ubuncinci ukuya kuthi ga kwiminyaka emithathu. I-Parmesan, kwelinye icala, ayilawulwa, kwaye inokuba mdala njengeenyanga ezili-10.
Bubuphi ubushushu obubulala ukungunda kwitshizi?
Uninzi lokungunda lubulawa ngamaqondo obushushu angama-60-70°C (140-160°F). Ngaloo ndlela, amanzi abilayo ngokuqhelekileyo anele ukubulala ukungunda.
