乳酪浓汤
没有或很少条目链入本条目。 (2016年12月29日) |
乳酪浓汤的主材料是乳酪,与牛奶、清汤或高汤一起作浓汤基底。可以添加多种其它材料,也有各式形态各异的乳酪浓汤。这是美国、哥伦比亚、墨西哥、瑞士以及西藏饮食中,都可以见到类似的食品。大量生产的乳酪浓汤可能加入了食品添加剂促进保存与增添风味。
![](http://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Four_cheese_soup.jpg/220px-Four_cheese_soup.jpg)
概观
编辑乳酪浓汤存在于各地饮食中,如:美国饮食、哥伦比亚饮食、墨西哥饮食、瑞士饮食以及西藏饮食。[1][2][3][4][5][6][7]“Mote de queso”是哥伦比亚科尔多瓦省的传统乳酪浓汤。[8]西班牙语中“乳酪浓汤”是“sopa de queso”,1893年的一份墨西哥食谱中就收录了这道菜。[4]瑞士的乳酪浓汤称为“Kassuppe”,是瑞士中部的特色菜。[9]“Churu ”则是西藏的乳酪浓汤,所有用乳酪就称为“churu”。[6][7]
材料
编辑乳酪是乳酪浓汤的主材料,通常会削成丝或小块。[10][11]可以使用硬质的乳酪如:切达乳酪、格吕耶尔乳酪与帕尔马森乳酪[12][13][14];也可使用软质乳酪:农家乳酪、高达乳酪、莫恩斯特乳酪、克索布兰可乳酪、奇瓦瓦乳酪等。[15][16][17][18][19] 乳酪可以增添汤的风味和营养价值。[20]加工乳酪(维菲塔乳酪也是[21])有时候会用以代替天然乳酪,例如经过巴氏杀菌的乳酪和使用巴氏杀菌乳酪的食物。[22]一些风味浓郁的乳酪浓汤可能含有较多的脂肪,可能添加了高脂肪的材料如:奶油和鲜奶油,[23]还有乳酪里的脂肪。可以改用低脂或零脂乳酪、零脂牛奶及零脂高汤等,以降低汤品的脂肪含量。[24][25]
牛奶和/或清汤如:鸡清汤或高汤[11][26][27]是乳酪浓汤的液体基底。其余材料包括:半对半鲜奶油、啤酒、面包屑、奶油、蛋、洋葱、洋葱汁、大蒜,蔬菜则有花椰菜、西兰花、胡萝卜和芹菜、香料、调味料等。[10][11][13][27][28]培根碎、啤酒和碎花椰菜等可以增添乳酪浓汤的风味。有时会洒上面包丁。[29]
烹调
编辑乳酪浓汤如果直接加热很容易烧焦,因此有时会用隔水炖锅烹调[20][27][30]以避免烧焦。[11]乳酪浓汤也可以用隔水炖锅来重复加热。[11]
大量生产
编辑大量生产的乳酪浓汤可能含有添加物以促进风味或保存。例如: 某些大量生产的乳酪浓汤为了增添风味,含有修饰奶油脂的成分。[31]一些大量生产的乳酪浓汤也会使用果胶中的胶质代替脂肪。[32]
乳酪浓汤列表
编辑- 啤酒乳酪浓汤[33][34]
- 蓝纹乳酪浓汤 – 爱尔兰饮食与其它饮食[35][36][37]
- 西兰花乳酪浓汤[26][38]
- Caldo de queso – 索诺拉州的乳酪浓汤[39]
- 花椰菜乳酪浓汤[40][41][42]
- 切达乳酪浓汤[1] – 有公司大量生产浓缩的浓汤。[43]也可以从头到尾自制。[26]
- 乳酪汉堡浓汤[44][45]
- Churu – 西藏的乳酪浓汤,以西藏的霉菌熟成乳酪“Churu”制成。[6][46][47] 汤和乳酪的名字都是“Churu ”。[46]汤里会添加羊肉。[7]偶尔会用蓝纹乳酪代替“Churu”乳酪。[46]
- 茅屋乳酪浓汤[48][49]
- 奶油乳酪浓汤[50][51]
- 鲜奶油乳酪浓汤[27][52]
- Mote de queso – 哥伦比亚的乳酪巧达浓汤,以山芋和乳酪为主材料。[53][54] 有时会选用农夫乳酪。这是哥伦比亚科尔多瓦省的传统菜肴。科尔多瓦省人认为这道菜是佳肴,并且是由祖先代代相传的传统菜肴,因此具有历史地位。[8]
- 莫札瑞拉浓汤[55][56]
- 玉米片乳酪浓汤[57][58]
- 帕尔马森乳酪浓汤[59]
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参考书目
编辑- Jinich, P. Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens. Houghton Mifflin Harcourt. 2016 [2016-07-01]. ISBN 978-0-544-55725-3.
深入阅读
编辑- 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]. (原始内容存档于2018-12-20).
外部链接
编辑- Cheese soup recipes (页面存档备份,存于互联网档案馆). Food.com.