Cheese! Mhlawumbi akukho mntu ongathandi ushizi. Ngusiphi isantya esingenasityukhi esineqhekeza leshizi kunye nekomityi yekhofi eshushu? Akunjalo? Ukongezelela, kukho ininzi yeentlobo zeeshizi kwaye wonke umntu uya kuzifumanisa ukuba uyona enye ishizi: i-fresh, i-salted okanye ingenayo izongezo. Namhlanje siza kubeka ingqalelo kwi-cheese ngegama elinomdla njengelinye i-parmesan, kwaye sifumane nendlela yokugcina i-parmesan egayiweyo.
Iparmesan ushizi
I-Parmesan ibhekisela kwizilwanyana ezinzima zesiTaliyane. Igama elichanekileyo li-Parmigiano Reggiano, okanye iParmigiano Reggiano. Intloko ye-parmesan inkulu kakhulu-malunga neekhilomitha ezingama-40, ngoko ukuthengiswa kweeshizi sele kusepakishwe.
Ukugcinwa kweParmesan
Ukuba uthenge i-cheese eninzi, ngoko kufuneka nje ukwazi ukugcina kakuhle iParmesan.
- Ngaba uthenge intloko okanye iqela elikhulu lohlobo oluhle kakhulu lweeshizi efana neparmesan? Ukuyigcina kule fomu kulula. Gqulela ishizi kwilinen okanye kwi-gauze. Ukwenza oku, ixutywe emanzini imizuzu emininzi, kwaye ke ngokucokisekileyo iminyanise, uvumele ukucima amanzi ngokupheleleyo. Ingubo kufuneka ibe yinyameko, kodwa ingabi manzi. Ukugqwesa ushizi ngendwangu, ngaphezu kwayo yonke le "udidi" olufakwe kwifilimu ye-polyethylene okanye i-foil ejwayelekile. Oku kuya kuthintela intsimbi ukuba iphele. Emva koko yonke le phakheji ifakwe kwifriji kwiqumbi elomileyo. Ukuba uthenge itekisi ekusebenziseni kwangaphambili, ungayigcina efrijini.
- I-Grated Parmesan ingagcinwa kwiibhagi ezikhethiweyo ze-hermetic, zilandelwe ngokufaka i-foil kunye nokufaka efrijini. Le ndlela ikuvumela ukuba ugcine ushizi ovuthiwe ngeveki. Kodwa ke kungcono ukusebenzisa i-cheese njenge-additive kwi-sauces, kwaye kungekhona nje nge powder.
Ngokuphathelele izitya ezikhethekileyo, ezenzelwe ukugcina i-parmesan shizi okanye i-Parmesan ebizwa ngokuba yi-Parmesan. Ingaba yimiba emibini:
- Into ebonakalayo ifana nesitrato eselunxwemeni, inkulu kuphela ngobukhulu kunye nobukho be-strainer. Ngolu hlobo lweeshizi uthelela nje kwisitya esilungisiwe.
- Olu hlobo lwe-parmesanza yinqanawa encinane ene-lid okanye i-spoon, enokulinganisa inani elifunekayo leshizi kwaye ungeze kwisitya.
Xa usebenzisa i-parmesan ushizi, i-grates ye-Parmesan ingagcinwa ukuya kwinyanga kwaye ngexesha elifanayo igcine zonke iimpawu ezinokuthi zilungele kwaye zisebenzise.
Ukuveliswa kwee-cheese kuneentlobo ezininzi zeentshizi ezidumile emhlabeni jikelele, ziquka i-parmesan cheese. Akunandaba nokuba yeyiphi iitya kunye nendlela ozisebenzisa ngayo i-parmesan, kwaye ungakanani ixesha oza kugcina kwaye kwaye uluphi uhlobo. Kodwa kusekuhle ukuyidla ngokukhawuleza, kuba ukunambitheka okwenyaniso kunye nephunga leeshizi kunokuhambisa kuphela iinqununu kunye nezicatshulwa.