芝士濃湯
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芝士濃湯的主材料是芝士,與牛奶、清湯或上湯一起作濃湯基底。可以添加多種其它材料,也有各式形態各異的芝士濃湯。這是美國、哥倫比亞、墨西哥、瑞士以及西藏飲食中,都可以見到類似的食品。大量生產的芝士濃湯可能加入了食品添加物促進保存與增添風味。
![](http://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Four_cheese_soup.jpg/220px-Four_cheese_soup.jpg)
概觀
編輯芝士濃湯存在於各地飲食中,如:美國飲食、哥倫比亞飲食、墨西哥飲食、瑞士飲食以及西藏飲食。[1][2][3][4][5][6][7]「Mote de queso」是哥倫比亞科爾多瓦省的傳統芝士濃湯。[8]西班牙語中「芝士濃湯」是「sopa de queso」,1893年的一份墨西哥食譜中就收錄了這道菜。[4]瑞士的芝士濃湯稱為「Kassuppe」,是瑞士中部的特色菜。[9]「Churu 」則是西藏的芝士濃湯,所有用芝士就稱為「churu」。[6][7]
材料
編輯芝士是芝士濃湯的主材料,通常會削成絲或小塊。[10][11]可以使用硬質的芝士如:車打芝士、格呂耶爾芝士與巴馬臣芝士[12][13][14];也可使用軟質芝士:農家芝士、高達芝士、莫恩斯特芝士、克索布蘭可芝士、奇瓦瓦芝士等。[15][16][17][18][19] 芝士可以增添湯的風味和營養價值。[20]加工芝士(維菲塔芝士也是[21])有時候會用以代替天然芝士,例如經過巴氏殺菌的芝士和使用巴氏殺菌芝士的食物。[22]一些風味濃郁的芝士濃湯可能含有較多的脂肪,可能添加了高脂肪的材料如:奶油和鮮奶油,[23]還有芝士裏的脂肪。可以改用低脂或零脂芝士、零脂牛奶及零脂上湯等,以降低湯品的脂肪含量。[24][25]
牛奶和/或清湯如:雞清湯或上湯[11][26][27]是芝士濃湯的液體基底。其餘材料包括:半對半鮮奶油、啤酒、麵包屑、奶油、蛋、洋蔥、洋蔥汁、大蒜,蔬菜則有椰菜花、西蘭花、紅蘿蔔和芹菜、香料、調味料等。[10][11][13][27][28]煙肉碎、啤酒和碎椰菜花等可以增添芝士濃湯的風味。有時會灑上麵包丁。[29]
烹調
編輯芝士濃湯如果直接加熱很容易燒焦,因此有時會用隔水燉鍋烹調[20][27][30]以避免燒焦。[11]芝士濃湯也可以用隔水燉鍋來重複加熱。[11]
大量生產
編輯大量生產的芝士濃湯可能含有添加物以促進風味或保存。例如: 某些大量生產的芝士濃湯為了增添風味,含有修飾奶油脂的成分。[31]一些大量生產的芝士濃湯也會使用果膠中的膠質代替脂肪。[32]
芝士濃湯列表
編輯- 啤酒芝士濃湯[33][34]
- 藍紋芝士濃湯 – 愛爾蘭飲食與其它飲食[35][36][37]
- 西蘭花芝士濃湯[26][38]
- Caldo de queso – 索諾拉州的芝士濃湯[39]
- 椰菜花芝士濃湯[40][41][42]
- 車打芝士濃湯[1] – 有公司大量生產濃縮的濃湯。[43]也可以從頭到尾自製。[26]
- 芝士漢堡濃湯[44][45]
- Churu – 西藏的芝士濃湯,以西藏的黴菌熟成芝士「Churu」製成。[6][46][47] 湯和芝士的名字都是「Churu 」。[46]湯裏會添加羊肉。[7]偶爾會用藍紋芝士代替「Churu」芝士。[46]
- 茅屋芝士濃湯[48][49]
- 奶油芝士濃湯[50][51]
- 鮮奶油芝士濃湯[27][52]
- Mote de queso – 哥倫比亞的芝士周打濃湯,以山芋和芝士為主材料。[53][54] 有時會選用農夫芝士。這是哥倫比亞科爾多瓦省的傳統菜餚。科爾多瓦省人認為這道菜是佳餚,並且是由祖先代代相傳的傳統菜餚,因此具有歷史地位。[8]
- 莫薩里拉濃湯[55][56]
- 粟米片芝士濃湯[57][58]
- 巴馬臣芝士濃湯[59]
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參考書目
編輯- Jinich, P. Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens. Houghton Mifflin Harcourt. 2016 [2016-07-01]. ISBN 978-0-544-55725-3.
深入閱讀
編輯- Kähkönen, Päivi; (et al.). Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup. Food Quality and Preference. January 1, 1995, 6 (2): 127–133 [July 1, 2016]. ISSN 0950-3293. doi:10.1016/0950-3293(95)98555-W.
- Magness, Perre Coleman. Tomato blue cheese soup. February 4, 2016 [July 1, 2016]. (原始內容存檔於2018-12-20).
外部連結
編輯- Cheese soup recipes (頁面存檔備份,存於互聯網檔案館). Food.com.