Ngaba ungashenxisa i-Cheese, kwaye ngaba ufanele?

Umxholo

• Ukuqanduselwa kunye nokunyibilika kuchaphazela njani itshizi
• Eyona kunye neentshizi ezibi kakhulu zokuba ngumkhenkce
• Ezona cheese zilungileyo zokukhenkcisa
• Olona shizi lubi kakhulu lokuba ngumkhenkce
• Ungasiqanda njani itshizi
• Ukulungiselela
• Kuyabanda
• Ukutsala
• Umgca wezantsi

Isonka samasi sikonwabela sitsha ukukhulisa incasa kunye noburhabaxa, kodwa ngamanye amaxesha akunakwenzeka ukusebenzisa izixa ezikhulu ngaphakathi komhla wokusetyenziswa.

Ukukhenkcisa yindlela yakudala yokulondolozwa kokutya ebisetyenziswa ngaphezulu kweminyaka engama-3 000.

Yindlela esebenzayo yokwandisa ubomi beshelufu bokutya, ukunciphisa inkunkuma, kunye nokonga imali.

Eli nqaku likuxelela yonke into ofuna ukuyifumana malunga nokugodola itshizi.

Ukuqanduselwa kunye nokunyibilika kuchaphazela njani itshizi

Iitshizi ezinomxholo wamanzi aphakamileyo ziba ngumkhenkce kumaqondo obushushu aphezulu kunalawo anomxholo wamanzi asezantsi. Umzekelo, i-cottage cheese ibanda kangange-29.8 ℉ (-1.2 ℃), kodwa i-cheddar iqina ngo-8.8 ℉ (-12.9 ℃) (1).

Nangona ukubanda kungazitshabalalisi izondlo zeshizi, kuyayichaphazela imeko kunye nomgangatho wayo (2, 3, 4).

Xa itshizi iqanduselwe, iifomathi ezincinci zomkhenkce ngaphakathi, ziphazamisa ulwakhiwo lwangaphakathi lweshizi. Xa inyibilikisiwe, kukhutshwa amanzi, oko kubangela ukuba imveliso yome, ibengamaqhekeza, kwaye inokukhulisa ukuthungwa kwe-mealy (1, 5).

Iitshizi ezibandayo zinokunyibilika kancinci xa zigcinwa ixesha elide. Umzekelo, i-mozzarella efriziwe iiveki ezi-4 iyanyibilika ukuya kwinqanaba elincinci kune-mozzarella efriziwe kwiveki e-1 (5, 6, 7).

Ngapha koko, ukubanda kungazenzi iintshizi kwitshizi, ezinjengebhaktiriya, igwele nesikhunta. Oku kunceda ukwandisa ubomi beshelufu, ukuthintela ukuba kungahambi kakubi (1, 2).

Nangona kunjalo, ingqele ayizibulali ezi ntsholongwane - ibonakalisa kuphela. Ke, zinokuphinda zisebenze kwakhona xa itshizi inyibilika (2,,).

Kwimeko yeentshizi ezivuthiweyo ezinje ngeshizi eblowu kunye neCamembert, ukungunda okuphilayo kunye neebhaktiriya zongezwa ngabom ukunika ezi ntlobo ngokwahluka kwemibala kunye neencasa.

Njengomkhenkce wonakalisa ezi ntsholongwane, inokumisa ezi cheeses ekubeni zivuthwe ngokufanelekileyo xa zinyibilikisiwe, ezinokuthi zinciphise umgangatho wazo wokuziva.

Ukumisa itshizi kubangela ukuba amakristali omkhenkce aphuhle, ukuphazamisa ubume beshizi. Oku kunokuchaphazela ukuthungwa kwaye kwenze ukuba yome ngakumbi, ngakumbi ngokungxama, kunye ne-mealy. Inokumisa inkqubo yokuvuthwa kweeshizi ezinenzuzo, nenkungu esebenzayo yabantu.

Eyona kunye neentshizi ezibi kakhulu zokuba ngumkhenkce

Naliphi na ishizi linokuthi likhutshwe, kodwa ezinye iintlobo ziphendula ngokuqhwala okungcono kunezinye.

Nazi ezinye zeentshizi ezilungileyo kunye nezona zibi kakhulu zokumisa (1):

Ezona cheese zilungileyo zokukhenkcisa

Njengomgaqo oqhelekileyo, kungcono ukubamba itshizi eziyilelwe ukuba zisetyenziswe kwizitya eziphekiweyo kunokutya okutsha.

Iitshizi ezilukhuni kunye nezinzima ezinje nge-cheddar, iSwitzerland, itshizi yezitena, kunye netshizi eluhlaza okwesibhakabhaka zinokuba ngumkhenkce, kodwa ubume bazo buhlala buba buthuntu kunye ne-mealy. Kuya kuba nzima ukusika.

IMozzarella kunye netshizi ye-pizza zihlala zikulungele ukubanda kakhulu, ngakumbi itshizi ecekeceke ye-pizza. Okwangoku, ukuthungwa kwayo kunye neepropathi zokunyibilika kunokuchaphazeleka kakubi (6).

Ezinye iitshizi ezithambileyo ezinje ngeStilton okanye itshizi yebhokhwe ethambileyo ikulungele ukubanda, nayo (10).

Ngapha koko, itshizi cream ingabanda kodwa ingahlula xa unyibilika. Nangona kunjalo, ungayibetha ukuze uphucule ubume bayo (10).

Olona shizi lubi kakhulu lokuba ngumkhenkce

Iitshizi ezinzima ezigayiweyo ezinje ngeParmesan kunye neRomano zinokumiswa ngumkhenkce, kodwa kusengqiqweni ngakumbi ukuzigcina efrijini, apho ziya kuhlala khona ukuya kuthi ga kwiinyanga ezili-12. Ngale ndlela, awuyi kuva nelahleko kumgangatho oza neqhwa.

Ngokubanzi, iitshizi ezenziwe ngesandla ezinamavumba athambileyo kunye namavumba awafrizi kakuhle kwaye zithengwa ngcono kwiindawo ezincinci kwaye zityiwe zintsha.

Ukuqandusela akukwacetyiswa ukuba kutshintshwe itshizi ezinje ngecottage cheese, irikotta, kunye nequark ngenxa yokufuma okuphezulu.

Ngokufanayo, iitshizi ezithambileyo, ezivuthiweyo, ezinje nge-brie, iCamembert, i-fontina, okanye i-Muenster, zezona zilungele ukutyiwa zintsha kwaye zingavuthwa kwisikhenkcisi.

Ngokukwanjalo, ngelixa itshizi eblue inokumiswa ngumkhenkce, amaqondo obushushu asezantsi anokonakalisa ukungunda okubalulekileyo kwinkqubo yokuvuthwa. Ke ngoko, ezi chees ziyonwabela ngakumbi intsha.

Okokugqibela, iitshizi ezicwangcisiweyo kunye nokusasazeka kwesonka samasi akulungelanga ukubanda.

Iitshizi ezilukhuni kunye nezinzima ezinomswakama ophantsi kunye nokuqulatha okunamafutha aphezulu kulungele ukubanda. Iitshizi ezibuthathaka, ezenziwe ngesandla, iintlobo ezilungisiweyo, kunye neentshizi ezithambileyo ngokubanzi azilungelanga le ndlela yokulondolozwa.

Ungasiqanda njani itshizi

Ukuba uthatha isigqibo sokukhenkcisa itshizi yakho, kukho amanyathelo aliqela onokuwathatha ukuqinisekisa ilahleko encinci yomgangatho.

Ukulungiselela

Okokuqala, lungiselela ngokufanelekileyo itshizi yokugcina.

Yisahlulo kubungakanani onokuthi ubusebenzise kube kanye. Kwitshizi enkulu yebhloko efana ne-cheddar, ungafrizi ngaphezulu kwe-1 yeepawundi (i-500 gram) ngesabelo ngasinye. Isonka samasi sinokusikwa okanye sisikwe ngaphambi kokuba kubanda.

Imveliso inokugcinwa kwiphakheji yayo yoqobo okanye isongelwe ngephepha le-foil okanye leshizi. Isonka esisikiweyo kufuneka sahlulwe ngephepha lesikhumba.

Isonka samasi esisongelweyo kufuneka sibekwe kwingxowa evaliweyo engenanto okanye isikhongozeli. Oku kubalulekile ukuthintela umoya owomileyo ekungeneni kwitshizi kwaye kubangele ukutshiswa kwesikhenkcezisi.

Kuyabanda

Friza itshizi ngokukhawuleza kangangoko ubuncinci ukuya kwi -9 ° F (-23 ° C) ukuthintela ukwenziwa kweekristal ezinkulu, eziphazamisayo zomkhenkce. Sebenzisa umsebenzi wokukhenkcisa ngokukhawuleza kwifriji yakho ukuba iyafumaneka (2, 11).

Isonka samasi sinokugcinwa sinqabile ngokungenammiselo, kodwa ngokusemgangathweni ophezulu, sebenzisa itshizi kwisithuba seenyanga ezi-6 ukuya kwezi-9.

Ukutsala

Isonka samanzi esisinyibilikisiweyo kufuneka sinyibilike efrijini kuma-32-34 ° F (0-1 ° C) kangangeeyure ezisi-7 ukuya kwezi-8 ngeponti nganye (500 grams) yetshizi. I-cheese ekhethiweyo ye-pizza okanye ukupheka ingongezwa ngaphandle kwesikhwama ngaphandle kokunyibilika.

Ukongeza, umgangatho unokuphuculwa ngokufaka itshizi kwifriji emva kokunyibilika. Oku kuthetha ukuyishiya kwifriji kangangeentsuku ezimbalwa ukuya kwiiveki ezininzi, kuxhomekeke kuhlobo, ukuyivumela ukuba ivuthwe kancinane (5, 12).

Gcina ukhumbula ukuba njengako nakuphi na ukutya, itshizi eye yakhenkcezwa yaza yanyibilikiswa ayifanelanga ukuba iphinde ibe ngumkhenkce.

Isonka samasi esenziwe ngumkhenkce sikulungele kakhulu ukutya okuphekiweyo apho utshintsho kwimvakalo lungabonakali kakhulu, njengeesosi okanye ipitsa kunye nesandwich zeshizi.

Ukufriza itshizi, isahlulo, usonge, kwaye usipakishe kwisikhongozeli esingangeni moya ngaphambi kokukhenkcisa ngokukhawuleza. Yisebenzise kwisithuba seenyanga ezi-6 ukuya kwezi-9. Isonka samanzi esisinyibilikisiweyo kufuneka sinyibilike kwifriji kwaye sisetyenziswe kakuhle kwizitya eziphekiweyo.

Umgca wezantsi

Ukumisa itshizi kunokunciphisa inkunkuma kunye nokwandisa ubomi beshelfini.

Okwangoku, inokubangela ukuba imveliso yome ngakumbi, ngokungxolayo, kwaye ibe mealy.

Amanqatha aphezulu, eeshizi aveliswe kwimizi-mveliso afana ne-cheddar akulungele ngakumbi ukubanda kuneeshizi ezithambileyo kunye nobuthathaka, iintlobo ezenziwe ngesandla.

Ngokubanzi, i-cheese iyona nto iyonwabileyo ngokutsha kwi-flavour ephezulu kunye nokuthungwa, nangona iqhwa lingaba yindlela efanelekileyo yokugcina ezinye iitshizi ukuze zisetyenziswe ekuphekeni.