Ungawumisa Ushizi, Futhi Kufanele Nawe?

-Delile

• Ukubanda nokuncibilika kuthinta kanjani ushizi
• Ushizi omuhle kakhulu futhi omubi kakhulu wokumisa
• Ushizi omuhle kakhulu wokuqandisa
• Ushizi olubi kakhulu ukuqandisa
• Ungaliqandisa kanjani ushizi
• Ukulungiselela
• Kuyabanda
• Ukuthinta
• Okubalulekile

Ushizi ujatshulelwa kangcono ukukhulisa ukunambitheka kwawo nokuthungwa kwawo, kepha kwesinye isikhathi akunakwenzeka ukusebenzisa amanani awo amakhulu ngaphakathi kosuku lokusebenzisa.

Ukuqandisa kuyindlela yasendulo yokulondolozwa kokudla esetshenziswe iminyaka engaphezu kwengu-3 000.

Kuyindlela ephumelelayo yokwandisa ishalofu impilo yokudla, ukunciphisa udoti, nokonga imali.

Le ndatshana ikutshela konke odinga ukukwazi mayelana noshizi oqandayo.

Ukubanda nokuncibilika kuthinta kanjani ushizi

Ushizi onamanzi amaningi uqandisa emazingeni okushisa aphakeme kunalawo anamanzi aphansi. Isibonelo, i-cottage cheese iqandeka ku-29.8 ℉ (-1.2 ℃), kepha i-cheddar iqina ngo-8.8 ℉ (-12.9 ℃) (1).

Yize ukubanda kungazonakalisi izakhamzimba ezishizi, kuthinta ukuthungwa kwayo nekhwalithi (2, 3, 4).

Lapho ushizi umisiwe, amakristalu amancane e-ice akha ngaphakathi, aphazamisa ukwakheka kwangaphakathi koshizi. Lapho incibilikiswa, amanzi ayakhishwa, abangele ukuthi umkhiqizo wome, ube yimvuthu, futhi ukwazi ukuthuthukisa ukuthungwa kwe-mealy (1, 5).

Ushizi olufriziwe lungancibilika kancane uma ugcinwa isikhathi eside. Isibonelo, i-mozzarella ebilokhu iqandisiwe amasonto ama-4 incibilika kancane kune-mozzarella efriziwe isonto elilodwa (5, 6, 7).

Ngaphezu kwalokho, iqhwa livimbela amagciwane ashizi, njengamagciwane, imvubelo nesikhunta. Lokhu kusiza ukunweba impilo yeshalofu, ukuyivimba ukuthi ingahambi kahle (1, 2).

Kodwa-ke, ukubanda akubulali lezi zinambuzane - kuzilimaza kuphela. Ngakho-ke, bangaphinde basebenze lapho ushizi uncibilika (2,,).

Ezimweni zoshizi ovuthiwe njengoshizi oluhlaza okwesibhakabhaka neCamembert, isikhunta esiphilayo kanye nabantu bamagciwane bangezwa ngamabomu ukuze banikeze lezi zinhlobo ukwakheka okwehlukile nokunambitheka.

Njengoba ukuqhwa kulimaza la magciwane, kungamisa lezi zingqimba ukuthi zingavuthwa kahle lapho zincibilikiswa, okunganciphisa ikhwalithi yazo yonke yezinzwa.

Ushizi obandayo ubangela ukuba amakristalu e-ice akhule, kuphazamise ukwakheka koshizi. Lokhu kungathinta ukuthungwa futhi kukwenze kome, kuqhume kakhudlwana futhi kube mealy. Ingamisa futhi inqubo yokuvuthwa koshizi enabantu abanenzuzo, abakhuthele besikhunta.

Ushizi omuhle kakhulu futhi omubi kakhulu wokumisa

Noma yiluphi ushizi empeleni lungaba yiqhwa, kepha ezinye izinhlobo ziphendula ekubandeni kangcono kunezinye.

Nazi ezinye ushizi ongcono futhi omubi kakhulu wokufriza (1):

Ushizi omuhle kakhulu wokuqandisa

Njengomthetho ojwayelekile, kungcono ukumisa ushizi oklanyelwe ukusetshenziswa ezitsheni eziphekiwe kunokudla okusha.

Ushizi onzima nolukhuni onjenge-cheddar, iSwitzerland, ushizi wezitini noshizi oluhlaza okwesibhakabhaka ungabanda, kepha ukuthungwa kwawo kuvame ukuba yimfucuza futhi kube mealy. Futhi kuzoba nzima ukusika.

IMozzarella noshizi we-pizza ngokuvamile zilungele ukubanda futhi, ikakhulukazi ushizi we-pizza oshiziwe. Noma kunjalo, ukuthungwa kwayo nezakhiwo ezincibilikayo kungathinteka kabi (6).

Olunye ushizi oluthambile njengeStilton noma ushizi wezimbuzi othambile ukulungele ukubanda, futhi (10).

Futhi, ukhilimu ushizi ungabanda kodwa ungahlukaniswa lapho uncibilika. Kodwa-ke, ungayibhaxabula ukuze ithuthukise ukuthungwa kwayo (10).

Ushizi olubi kakhulu ukuqandisa

Ushizi onzima othosiwe onjengeParmesan neRomano ungamiswa yiqhwa, kepha kunengqondo kakhulu ukuwagcina esiqandisini, lapho azogcina khona izinyanga ezi-12. Ngaleyo ndlela, ngeke uzwe ukulahleka kwekhwalithi okuza nokubanda.

Ngokuvamile, ushizi owenziwe ngesandla onama-flavour obucayi kanye nama-aroma awaqandeki kahle futhi uthengwa kangcono ezingxenyeni ezincane futhi udliwe usanda kutsha.

Ukuqhwaza nakho akunconyelwe ushizi omusha wama-curd onjenge-cottage shizi, i-ricotta, ne-quark ngenxa yomswakama ophakeme.

Ngokufanayo, ushizi othambile, ovuthiwe, njenge-brie, iCamembert, i-fontina, noma i-Muenster, angadliwa kangcono kakhulu futhi angavuthwa esiqandisini.

Ngokufanayo, ngenkathi ushizi oluhlaza okwesibhakabhaka ungamiswa yiqhwa, amazinga okushisa aphansi angalimaza isikhunta esibalulekile enqubeni yokuvuthwa. Ngakho-ke, lezi shizi zithokozelwa kangcono okusha.

Okokugcina, ukusakazwa koshizi okwenziwe kanye noshizi akulungele ukubanda.

Ushizi onzima nolukhuni onomswakama ophansi nokuqukethwe okunamafutha aphezulu akulungele kangcono ukubanda. Ushizi obucayi, owenziwe ngezandla, izinhlobo ezicutshunguliwe, kanye noshizi othambile kakhulu ngokuvamile awuyifanele le ndlela yokulondoloza.

Ungaliqandisa kanjani ushizi

Uma uthatha isinqumo sokumisa ushizi wakho, kunezinyathelo ezimbalwa ongazithatha ukuqinisekisa ukulahleka okuncane kwekhwalithi.

Ukulungiselela

Okokuqala, lungisa kahle ushizi ukuze ugcinwe.

Ifake ibe ngamanani okungenzeka ukuthi uwasebenzise ngesikhathi esisodwa. Ngoshizi omkhulu webhlokhi onjenge-cheddar, ungafrizi ngaphezu kwamakhilogremu angu-500 ngesabelo ngasinye. Ushizi ungagaywa noma usikwe ngaphambi kokubandayo.

Umkhiqizo ungagcinwa emaphaketheni awo woqobo noma ugoqwe ngephepha le-foil noma loshizi. Ushizi osikiwe kufanele uhlukaniswe nephepha lesikhumba.

Ushizi ogoqiwe kufanele ufakwe esikhwameni se-ziplock esingangeni moya noma esitsheni. Lokhu kubalulekile ukuvimbela umoya owomile ukuba ungangeni kushizi futhi ubangele ukushiswa kwesiqandisi.

Kuyabanda

Friza ushizi ngokushesha okukhulu ngangokunokwenzeka okungenani -9 ° F (-23 ° C) ukuvimbela ukwakheka kwamakhristali eqhwa amakhulu, aphazamisayo. Sebenzisa umsebenzi weqhwa osheshayo efrijini lakho uma litholakala (2, 11).

Ushizi ungagcinwa ufriziwe unomphela, kepha ukuze uthole ikhwalithi engcono kakhulu, sebenzisa ushizi ezinyangeni ezi-6 kuya kwezi-9.

Ukuthinta

Ushizi oqandisiwe kufanele uncibilikiswe esiqandisini ngo-32-34 ° F (0-1 ° C) amahora angu-7-8 nge-phawundi elilodwa (500 amagremu) kashizi. Ushizi oceciwe wokufakwa phezulu kwe-pizza noma ukupheka ungangezwa uvele esikhwameni ngaphandle kokuncibilika.

Ngokwengeziwe, ikhwalithi ingathuthukiswa ngokufaka ushizi esiqandisini ngemuva kokuncibilika. Lokhu kusho ukuyishiya esiqandisini izinsuku ezimbalwa iye emasontweni ambalwa, kuya ngohlobo, ukuyivumela ivuthwe kancane (5, 12).

Gcina ukhumbula ukuthi njenganoma ikuphi ukudla, ushizi obusanda kufriziwa futhi wanyikiswa akumele uphinde uqandiswe.

Ushizi obufriziwe ulungele kakhulu izitsha eziphekiwe lapho izinguquko ekuthungeni zingabonakali kangako, njengososo noma ku-pizza namasangweji kashizi owosiwe.

Ukuqandisa ushizi, isabelo, ukugoqa, bese ukupakisha esitsheni esingangeni moya ngaphambi kokukufaka ngokushesha. Yisebenzise zingakapheli izinyanga ezi-6 kuya kwezi-9. Ushizi oqandisiwe kufanele uncibilikiswe esiqandisini futhi usetshenziswa kangcono ezitsheni eziphekiwe.

Okubalulekile

Ukuqandisa ushizi kunganciphisa imfucuza futhi kwandise impilo yeshalofu.

Noma kunjalo, kungadala ukuthi umkhiqizo wome kakhulu, uqhekeke ngokwengeziwe, futhi ube mealy.

Ushizi onamafutha aphakeme, okhiqizwa ezimbonini njenge-cheddar ukulungele kangcono ukubanda kunezi ushizi othambile nezinhlobo ezintekenteke ezenziwe ngezandla.

Sekukonke, ushizi ujatshulelwa kangcono kakhulu ukuthola ukunambitheka okuphezulu nokuthungwa, yize ukubanda kungaba yindlela elula yokugcina ushizi usetshenziselwe ukupheka.