ʻO kēia Nutty, Melty, Swiss Cheese Is Great for Making Fondue
ʻO Gruyère (he inoa "groo-YAIR") heʻano liʻiliʻi i ka paʻakai liʻiliʻi i hanaʻia mai ka waiū maikaʻi o ka bipi a mālama olaʻia noʻeono mahina aʻoi paha.
Kapaʻia no ke kūlanakauhaleʻo Gruyères ma Suiselani i kahi i hana muaʻia ai,ʻo ka cheese gruyère he kulina paʻa me ka'ōmaʻomaʻu'ōmaʻomaʻu a he momona, heʻono, he pīpī iki.
Hōʻike ia i kekahi mau puka liʻiliʻi a me nā maka "maka" o ka liʻi kaʻina, i hanaʻia e nā'ōmole momona i hoʻokuʻuʻia e ka huakino i hoʻohanaʻia no ka hanaʻana i ka lihi.
Akā, he mau maka liʻiliʻi ka gruyère, a me nā mea liʻiliʻi, i ka hoʻohālikelikeʻia me nāʻanoʻano likeʻole o ka cheese cheese.
ʻO Gruyère kahi papaʻaina nui,ʻo ia hoʻi he kahi i hiki keʻaiʻia i nā'āpana, e like me kahi sandwich a iʻole he hapa o ka pāhi cheese. Hiki ke hanaʻia he kahe momona maikaʻi loa,ʻo ia ke kumu o ka gruyère kekahi o nā mālūʻau nuiʻelua (ʻo ka meli e like me ka mea'ē aʻe) i hoʻohanaʻia i ka hoʻomākaukauʻana i ka meaʻai hoʻomaliu hoʻomanaʻo .
ʻO ia kekahi (i kekahi manawa, i kekahi manawa me nāʻano mele, i kekahi manawaʻole) ua hanaʻia ka kahi e hana i ka moncer monks ,ʻo ia ka lawaiʻa wīwī French i hōʻokiʻia i kahi papa o Paris bistros ma nā wahi a pau.
No ke aha i hana aiʻo Gruiere Melty?
Ma ke ala, he aha ka mea e hana ai ka lihi i ka liʻalulu maikaʻi? He nīnau nui! Kūleʻa ka huahele e like me ka waiū, a laila ua paleʻia, a laila ua hoʻokaʻawaleʻia nā pā a hoʻomoʻiʻia, kahi e hoʻoulu ai i ka wai nui. ʻO nā kēpē i hanaʻia me ka waikawa (e like me ka ricotta a me ka queso fresco )ʻaʻole e heheʻe.
ʻO kēlā me nā hua liʻiliʻi e hoʻopiliʻia me ka huiʻana o nā enzymes i kapaʻia he inoa, kahi e hoʻoheheʻe ai. A ma loko o kēlā 'āpana, pehea ka hoʻoheheʻe o ka hīnaʻu e hana me kona'enele wai-momona. Ma keʻano laulā, e hoʻoheheʻe maikaʻiʻia ka paʻakai me kahiʻoihana wai kiʻekiʻe, akā e hoʻoheheʻe ai nā waihona maloʻo maloʻo, aiʻole e hoʻokaʻawaleʻia i loko o nā loko momona.
Eia kekahi, hoʻomaloʻo ka maloʻo i ka lōʻihi o kaʻelemakule. No laila,ʻo ka likeʻana o nā mea a pau, e hoʻoheheʻeʻia ka paʻakai eʻoi aku ka maikaʻi ma mua o ka meaʻelemakule no kekahi manawa lōʻihi.
Ke nānā nei i kahi mea hoʻololi i ka Gruyère?
I kēia mau lā, loaʻa nui nā gruyère ma ka nui o nā hale kūʻai kūʻai, akāʻaʻole naʻeʻo ia ka lihi iʻoi aku ka maikaʻi. Eia naʻe, ināʻo kāu hale kūʻai e hōʻike ana i kahi kuhi tīhi, eʻokiʻoki paha ke staff i kahi'āpana āu e pono ai.
Eia naʻe, inā makemakeʻoe i pani no kahi chiʻano gruyère, hiki iāʻoe ke ho'āʻo i ka emumeal, jarlsberg, beautifulfort, comté, a'ōkeke paha. Aia nō ia ma ka papahele, akā. Ināʻoe e huli ana e pani i kahi lihiʻuʻuku, hikiʻole paha i ka mea nui.
Akā inā makemakeʻoe i nā kīʻaha'ūkē (e like me ka mea e hoʻolālā anaʻoe e hana i ke kuʻina),ʻo ka'akike aʻoʻAmelika "maʻamau paha ke lilo i kou alaʻoi loa. Ināʻoe e hoʻolālā ana e hoʻohana i ka hopena e makemake ai e hoʻoheheʻeʻia, e hoʻomaopopo pono i kahi lāhi liʻiliʻi