I-plate ye-cheese

I-plate ye-cheese (ibhodi leshizi) i-assortment yezinhlobonhlobo zezinyosi ezahlukeneyo. Yenziwe izingcezu ezihlelwe ngendlela ethile. Ezinye izithelo (kufaka phakathi izithelo ezomisiwe), amantongomane, amakhambi amasha, izithelo zezitshalo ezitsheni ezincane ezivulekile, isibonelo, i-pialas, zingasetshenziswa njengendlela yokuhlobisa eyengeziwe ipulazi le-cheese.

Ipuleti elihle lokucatshangelwa kahle, elihlanganiswe futhi elihlotshisiwe liyoba isiphetho esimangalisayo kunoma yikuphi, ngisho nesidlo esilungisiwe kakhulu (isibonelo, eFrance kuyisiko ukukhanda ushizi njengedayisi elidingekayo). Ngaphezu kwalokho, ushizi lungadlala futhi iqembu elizimele, kulo mkhuba ngokuvamile lisebenza njengesiphuzo samawayini neziphuzo ezinamandla.

Ukukhonza ipuleti ushizi

Sizokukhuluma ngendlela yokwenza kahle i-plate cheese.

1. Sithenga ushizi isikhathi esincane ngaphambi kokufakwa kokuhlelwe (lokhu kungaphezulu kwezinsuku ezintathu, hhayi ngesonto).
2. Kukholelwa ukuthi kungcono ukukhonza ushizi ebhodini lezinkuni, emabhulabhini noma emhlabathini. Njengendwangu yeshizi, ibhodi ekhethekile eyenziwe ngezinhlobo zezinkuni ezikhuni, ezingenayo i-tarry ne-odorless isetshenziswa ngokujwayelekile. Ungasebenzisa amapulangwe e-ceramic noma e-porcelain-izitsha, okungcono ngaphandle kwesithombe (lokhu kuyizwiveton). Njengenye indawo (emzaneni, ezweni, emvelweni) ungasebenzisa izitsha zamaswidi ezivela emvinini wokhuni.
3. Sithatha ama-chees esivela esiqandisini, okungenani ihora elilodwa ngaphambi kokusika, ukubeka nokudla.
4. Ngokuvamile, i-plate cheese yenziwa kusuka ezinkolweni eziyisihlanu noma ngaphezulu ezihlukene (kahle, uma zibonakala ngokwahlukana). Siqala ngomoya omnene futhi othobekile, siqeda nge-tart eqinile, ekhaliphile futhi ephihlizayo.
5. Ama-tile we-Cheese kufanele ahlelwe ukuze athuthukise ukunambitheka ekuqondeni kwewashi.
6. Izingxenye zenye uhlobo ushizi akufanele zihlangane nomunye, ngakho uma senza ipulazi ushizi sishiya izikhala.
7. Izinhlayiya ushizi akufanele zibe mncane kakhulu.
8. Uma i-plate ye-cheese isetshenziswa njenge-dessert, isisindo sezingcezu kufanele sibe ngu-25-50 amagremu ngamunye.
9. Uma ngabe i-plate ye-cheese isetshenziswa njengesidlo esikhulu, isisindo sesiqephu sohlobo olulodwa lweshizi singaba kusuka ku-150 kuya ku-200 amagremu. Kule nguqulo, ungakhonza ummese, ummese ngemfoloko noma umshini okhethekile wommese. Uma imfoloko ilahlekile, ungangabazi ukusika ushizi ngommese udle ngezandla zakho, ngakho-ke, yenza, ku-Provence.
10. Ukunambitha nama-cheeses ezinye izithelo zihlangene ngokuphelele, okungukuthi: izinhlobo ezithile ze-plums, amapheya, ama-apula, amagilebhisi amathebula, amakhiwane omisiwe, omisiwe, ama-apricot omisiwe, - kanye namantongomane neminqumo. Ngalokhu sigcwalisa izikhala kuleli plateti ushizi. Sizama ukugwema izithelo zaseTroatia ezingaphandle, ngaphandle kwe-avocado. Sihlobisa i-plate ushizi nama-fresh herbs.
11. I-Sauce ye-plate ye-cheese ayidingi, ikakhulukazi kuyadingeka ukugwema imayonnaise, ethandekayo yilowo nalowo endaweni yesikhundla seSoviet.
12. Ukwenza iqoqo lezinyosi, iziphuzo kanye nemifino, siqhubeka ngamasiko (noma okungenani) amasiko kazwelonke: ama-French cheeses kuya kweziphuzo zesiFulentshi, isiNtaliyane - isiNtaliyane, isiCaucasia, ngokulandelana, ukuya eCaucasian, nakuba le mithetho ayikho eqinile, kodwa namanje.
13. Akuyona into engafanele ukwengeza i-plate ye-cheese nge-fresh crispy isinkwa sezinkwa noma ama-crackers omile.
14. Esikhathini "sezindaweni zasemakhaya" ukwakheka kwe-plate ye-cheese, ungasebenzisa i-garlic kanye ne-pepper ebabayo, kanye ne-butterfly yezwe yemvelo kanye no-anyanisi oluhlaza - lokhu kuhlanganiswa kwemikhiqizo enekhanda lewayini elingahlali kahle, futhi uzobona ukuthi impilo ihle.

Inhlanganisela eyisisekelo yama-cheeses namawayini

1. Uma uthanda ukunambitheka kakhudlwana, kunzima kakhulu ukuba newayini lewayini elikhishwa kuwo.
2. Ukudla okunzima kanzima - amawayini obomvu.
3. Ukuze kube nzima kanzima, hhayi emanini amancane - alula amancane amawayini ane-acidity esithele kahle.
4. Ukupheka ukhilimu ushizi - iwayini elomile nelomile.
5. Kulezi zitshalo ezihlaza okwesibhakabhaka, izinkukhu ezinomshini omuhle noma isikhunta esikhulayo - i-brut, ivinjiwe, iwayini elikhethekile neziphuzo ezinamandla.
6. Ihhashi lembuzi - sauvignon, Chardonnay, Riesling.

I-plate plate - iresiphi (cishe cishe)

• I-Mozzarella noma i-feta;
• Neuchatel;
• I-Camembert noma i-Edam, iGouda;
• Emmental noma Maasdam;
• I-Parmesan noma i-Gruyer, iPecorino;
• Roquefort noma Dor blu, Gorgonzola.

Ngaphandle kwe-plate ye-cheese, kubuye kudingeke ukuthi kusetshenziswe inyama ehlotshiswe kahle nemifino emifino etafuleni.