起司濃湯

起司濃湯的主材料是起司,與牛奶、清湯高湯一起作濃湯基底。可以添加多種其它材料,也有各式形態各異的起司濃湯。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。大量生產的起司濃湯可能加入了食品添加物促進保存與增添風味。

餐廳供應含四種起司的濃湯

概觀

 
餐廳供應的,用藍紋起司製作的起司糊(Churu)
 
花椰菜起司濃湯

起司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起司濃湯。[8]西班牙語中「起司濃湯」是「sopa de queso」,1893年的一份墨西哥食譜中就收錄了這道菜。[4]瑞士的起司濃湯稱為Kassuppe」,是瑞士中部的特色菜。[9]Churu 」則是西藏的起司濃湯,所有用起司就稱為「churu」。[6][7]

材料

起司是起司濃湯的主材料,通常會削成絲或小塊。[10][11]可以使用硬質的起司如:切達起司格呂耶爾起司帕馬森起司[12][13][14];也可使用軟質起司:農家起司、高達起司、莫恩斯特起司、克索布蘭可起司、奇瓦瓦起司等。[15][16][17][18][19] 起司可以增添湯的風味和營養價值。[20]加工起司(維菲塔起司也是[21])有時候會用以代替天然起司,例如經過巴氏殺菌的起司和使用巴氏殺菌起司的食物。[22]一些風味濃郁的起司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]還有起司裡的脂肪。可以改用低脂或零脂起司、零脂牛奶及零脂高湯等,以降低湯品的脂肪含量。[24][25]

牛奶和/或清湯如:雞清湯或高湯[11][26][27]是起司濃湯的液體基底。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,蔬菜則有花椰菜、青花菜、胡蘿蔔和芹菜、香料、調味料等。[10][11][13][27][28]培根碎、啤酒和碎花椰菜等可以增添起司濃湯的風味。有時會灑上麵包丁。[29]

烹調

起司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]起司濃湯也可以用隔水燉鍋來重複加熱。[11]

大量生產

大量生產的起司濃湯可能含有添加物以促進風味或保存。例如: 某些大量生產的起司濃湯為了增添風味,含有修飾奶油脂的成分。[31]一些大量生產的起司濃湯也會使用果膠中的膠質代替脂肪。[32]

起司濃湯列表

 
啤酒起司濃湯
 
莫札瑞拉濃湯
 
餐廳供應的,用藍紋起司製作的起司糊(Churu)

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參考書目

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