Raclette ne cuku daga Siwitzalandi da aka yi tare da madarayar madara. Ya na da bakin ciki, mai launin ruwan kasa-orange da kuma m, jiki mai zurfi wanda ke da hauren giwa don rawaya mai launin rawaya tare da 'yan kaɗan, idan akwai, ramuka. Ana rarraba shi a matsayin matsakaici. Raclette yana da ƙanshi mai ban sha'awa; nutty, dan kadan acidic, aromatic da kama da Gruyere-type cheeses. Rashin ne mai ci. Yana narke da kyau kuma an yi amfani dashi a yawancin casseroles. Ana iya amfani dashi a cikin sandwiches gurasar da aka gina , kuma.
- Käsespätzle
- Kartoffelgratin
- Gourmet Grilled Cheese Panini
Raclette Dinners
Masu cin abincin Raclette suna da kyau saboda suna da sauki. Yankakken rawanin Raclette an narke cikin ƙananan pans, sa'annan an ci tare da dankali dankali, pickles da dried nama. An shayar da cuku daga ƙafafun gaba ɗaya a gaban wuta, sa'an nan kuma ya ɓoye cikin farantin, amma a yanzu, mai amfani da kwamfutar hannu yana shahara.
Siyan Racke Cheese
Idan kana cikin Suwitzilan, ziyarar zuwa Chateau de Villa a Sierre don abincin abincin na "Bratchäs" ko Raclette yana da kyau.
Ta yaya Ra'idar Wuta ta Yi
Raclette shi ne cuku daga Switzerland wanda aka yi a wasu gundumomi ( Kanton ) arewacin Alps. An yi shi ne daga madarar shanu ba tare da a cikin garin Valais ba ko yankin Wallis, inda aka yi shi da madara mai madara.
Yana da launin ruwan kasa mai launin launin ruwan kasa-maiushi, mai cin nama da buttery, mai santsi mai ciki wanda ke hauren giwa don rawaya mai launin rawaya tare da 'yan kaɗan, idan akwai, ramuka.
Yana da 45% mai (nauyin bushe). Raclette yana da ƙanshi mai ban sha'awa; nutty, aromatic da kama da Gruyere-type cheeses. Gwanon raclette na kayan aiki ya bambanta da kakar kuma abin da shanu suke ciyarwa. Girman raclette mai girma yana da dandano iri ɗaya a tsawon shekara. Tun da kalmar, raclette, ba za a iya hade da wata gari ko yanki ba kuma ba za a iya kare shi ba, nemi ainihin raclette na Switzerland idan kana son kwarewa mafi kyau.
An halicci dandano ta amfani da madara mai kyau mai kyau, zai fi dacewa daga shanu masu ciyawa, da ƙwayoyin cuta na musamman wadanda suka haifar da acid lactic acid da na kayan na biyu, abincin dandano. Bazai shawo kan fermentation na acid propionic (wanda Emmentaler ya aikata) sabili da haka yana da ramuka marasa rinjaye. Gilashin gilashin da aka guga yana daɗaɗa a cikin gishiri mai gishiri, an shafe shi tare da cakuda yisti da kwayoyin coryneform (sassan kwayoyi masu mahimmanci) sannan a sanya su a cikin wani cellar a kan zane-zanen pine na red domin ripening. Wadannan ɗakunan na katako na iya launi da taimakawa don ƙirƙirar Schmiere ko m. Wannan al'ada a sosai kadan taimaka da cellar riƙe wani yanayi dace da cuku maturation. Yana da shekaru uku zuwa watanni shida.
Raclette yana da kyawawan kyawawan kaddarorin tun lokacin da abun ciki ba zai raba shi da kuma zama kamar man shafawa ba. Wannan ya sa ya zama kyakkyawan cuku don yin amfani da shi a matsayin mai yaduwa ko kuma a cikin shahararrun abincin dare da raclette. Mafi shahararren Sabuwar Shekara ta Hauwa'u a Jamus, wani rukuni na Raclette ya ɗauki kusan lokaci don shirya da kuma dandana mai girma, tun da yake kawai kuna yin launin ruwan cuku da kuma zuba kan farantin ku don ku ci tare da dankali da tsire-tsire. Saya cuku gaba da lokaci, yana cigaba da sayar da shi a ƙarshen shekara.
A cikin Siwitsalanci na Jamusanci, raclette kuma ana kiransa Bratchäs , yayi magana da wuya kamar "k". Yana nufin "cuku da aka yi." Tana kasancewa na musamman a kasar Switzerland tun a kalla 1291 AD lokacin da aka ce William Tell ya ci shi.