<3 A Date With French Chef Flo At CHEZ GASTON KL BY RENDEZ-VOUS <3
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Great Dining Experience & Totally an Authentic French-Licious Cuisine at Chez Gaston KL by Rendez-Vous by amazing French Chef Flo. 😍
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He amazed our tastebuds with his creations of housemade rillettes, pate, cured meats to family heritage recipe of Soup de poissons - Mediterranean Fish Soup rm 17, Escargots Bourguignon RM 22, Seabass with Saffron Creamy sauce RM 43, Chicken Chop & Melted Goat Cheese RM 36 & my top pick has to be the Boeuf Bourguignon - Beef Cheek in thick red wine sauce RM 48. 😋
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No French dining should complete without the famous French dessert of Creme Brulee RM 12, lle Flottate - Soft meringue floating island on an egg & vanilla custard RM 11 & my personal favourite has to be the Mousse au Chocolat RM12! 😘
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A hidden gem in Bangsar, barely a year old but gaining popularity with its pocket-friendly menu, totally affordable & quality premium food cooked the traditional French way. 🇫🇷
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Do drop by if you're a French food lovers & you might be surprised what Chef Flo have in store for you! 🥰
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#FollowMeToEatLa
#ChezGastonKL
#FrenchBistroKL
同時也有1部Youtube影片,追蹤數超過7萬的網紅Artem Ansheles,也在其Youtube影片中提到,Ansheles Artem • Facebook: https://www.facebook.com/anshelesartem/ • Instagram:https://www.instagram.com/ansheles_artem/ About the video: [Eng] Quit...
soft goat cheese 在 BennyLeung.com Facebook 的最佳解答
【Harper’s Bazzar】芝士的個性 教你按種類做 Cheese Pairing
很多朋友都喜歡吃芝士,但一提芝士,只懂想起吃 pizza 時的 Mozzarella 芝士,又或者只能說出車打芝士(Cheddar)﹑巴馬臣芝士(Parmesan),實質大家吃過的芝士種類又豈止這麼少?既然喜歡芝士,那麼就教大家多些小知識,讓你快速成為專家,知識不再留於流心芝士撻之上!
快速辨認不同「芝」味
芝士的品種愈出愈多,至今已經超過 500 多種,其實要認識所有的芝士是沒可能的。但其實也有方法芝士分類,只能記上以下幾類,再在類別中找出自己喜歡的口味,那麼你也可以成為芝士達人!卡路里及營養價值,先放在一旁吧!
芝士按照含水量分可為軟﹑中軟﹑中硬﹑或硬(即soft, semi-soft, semi-hard, hard),另外再根據其做法或外形再分,包括以下幾類:
鮮芝士(Fresh cheese)
由於水份多又新鮮,宜於冰箱短期保鮮,並最好保存不超過一周左右,否則會變質。
代表芝士:通常有大家熟悉的 cottage cheese, cream cheese, 希臘的菲達芝士(Feta)為山羊芝士,法國的 fromage frais, petite suisse, Sainte-Marie, 意大利的莫薩里拉芝士(Mozzarella),做 Tiramisu 用的 Mascarpone, Ricotta 和印度的 paneer。
Perfect Match:由於芝士的「個性」不太重及微酸,所以跟帶有果味的白酒如 Montlouis 或 Cotes-de-Bergerac 都非常匹配。
硬質芝士(Hard cheese)
一看便知,硬芝士就像卡通芝士外型般,由於這種芝士在發酵過程中氣泡造成的大氣孔,所以質感及外皮較堅硬,口感厚實,味道濃郁。
代表芝士:安文達(Emmental)、波佛特(Beaufort)
Perfect Match:這類芝士口感實淨,最理想配上一些帶有牛油、木香和果味餘韻的白酒,如自 Burgundy 產區的白酒 Meursault 或 Corton-Charlemagne 便最適合不過。
半硬質芝士(Semi-hard cheese)
屬成熟芝士,質地呈半硬,外皮色澤變深,樣味濃的芝士可在口腔中維持較久的時間,停半硬的煙韌口感令其在口中逗留更久,每一口都滲出極香濃奶味,滋味持久。
代表芝士:康度(Cantal)、美莫勒(Mimolette)、Saint-Nectaire 及 Tome de Savoie
Perfect Match:這類半硬又帶柔韌質地的芝士最能配搭同樣強勢的紅酒如 Gaillac 或 Cotes-du-Rhone 等等。
軟芝士(Soft cheese)
薄薄的表層滿布白黴,份表現芝士的誘惑,口感滑膩幼細,散發淡淡的鹹香「芝」味。另外軟芝士是法國最具代表性的成熟芝士種類之一,利用風乾等不同方式,可成為這種軟芝士。
代表芝士:金文畢(Camembert)、比力(Brie)
Perfect Match:由於Chaource、Brie 及 Camembert 等芝士帶有乳狀堅果、牛油及菌類風味,所以要配上一些輕身、果味及微帶單寧的酒如 Beaujolais 或 Loire Valley 的 Gamay 紅酒,當然配搭不甜的 Brut Champagne 亦不錯。
半軟芝士(Semi-soft cheese)
帶黃的表皮上帶有白黴,是因用鹽水和酒類來清洗表面所造成。其香氣獨特之餘,質地柔軟濃稠。
代表芝士:繆斯達(Munster)、Havarti 及 Port Salut。
Perfect Match:由於這些芝士的味道較強烈,故建議選配芳香的白酒,如 Marc de Bourgogne﹑Gewurztraminer 等等,即可以這類芝士取得平衡的口感。
藍芝士(Blue cheese)
不是每個人都喜愛羊奶芝士的味道。藍芝士表皮很薄,以羊奶為原材料,內部柔軟且布滿大理石般的青黴花紋,而且味道獨特,只要一口,味道久久不散,喜歡或討厭的都只是一線之差。
代表芝士:洛克福(Roquefort)、藍芝士(Blue de Bresse)
Perfect Match:懂配搭的人一定認識 Sauternes 甜白酒,這款酒與藍芝士就最 perfect match。另外,Montbazillac、Sainte Croix-du-Mont、Quart de Chaume、Jurancon、Bonnezeaux 與 Loupiac 都是不錯的選擇。
山羊芝士(Goat cheese)
山羊奶的膻味亦不是每個人可以接受,表皮柔軟且薄,表層的炭粉隨著時間漸變成藍灰色斑點,內部則呈白色。初熟時,會散發鹹味和酸味,成熟時則帶果仁味,羊奶芝士雖不及藍芝士的味道那麼強烈,亦不遜色。以山羊奶製成。
代表芝士:山羊芝士(Chevre)、聖摩(Saint mature)、Valencay
Perfect Match:如是新鮮山羊芝士可配鮮明而果味較重的白酒如 Coteau-du-Giennois 或 Sauvigon blanc。如較成熟的山羊芝士則最適宜配甜白酒,如 Muscat de Saint-Jean-de-Minervois,另外亦可配上一些超過 10 年的 Burgundy白酒。
#飲食
soft goat cheese 在 Kefood.hk Facebook 的精選貼文
😎Looking through my photos and this got me hungry❤️✨
Yummy Galette La Provençale can made the best day😎☀️
🐑Goat cheese, 🐄Emmental cheese, 🍅Tomato Sauce, Tomatoes, Olives, Herbes de Provence😎❤️✨
The soft launch dates:
♦️Monday 2nd July at La Creperie Sheung Wan
♦️Thursday 5th July at La Creperie Wan Chai
♦️The official launch date at all 3 branches: Monday 9th July
📍La Creperie Sheung Wan: GF, 69 Jervois Street, Sheung Wan
📍La Creperie Wan Chai: 1/F, Kui Chi Mansion, 100-102 Queen's Road East, Wan Chai
📍La Creperie Causeway Bay: 8/F, The L. Square, 459-461 Lockhart Road, Causeway Bay
@hklacreperie #lacreperiehk #wanchai #hk #hkrestaurants #hkfood #foodgram #csco #foodpic #likeforlikes #shareforshare #sharefood #sharethelove #foodies #foodstagram #hkig #vegan #vegetarian #veganfood #veganfoodshare #vegetarianfood #vegansofig
soft goat cheese 在 Artem Ansheles Youtube 的最佳解答
Ansheles Artem
• Facebook: https://www.facebook.com/anshelesartem/
• Instagram:https://www.instagram.com/ansheles_artem/
About the video:
[Eng] Quite often Hong Kong people make me try foods that I wouldn't normally try, so I have decided to revenge! I was excited to make my friends try Russian food, but of course I didn't want them to like it, so when choosing the products I tried to choose the weirdest ones. Considering how broad Hong Kong food spectrum is, it was quite a challenge, nevertheless I have managed to capture some great reactions !
[Can] 香港嘅朋友成日都要我試一啲千奇百怪嘅本土食物,所以今次我決定大報復! 今次我搵咗幾個朋友試吓俄羅斯嘅食物,仲特別搵左幾樣最奇怪既比佢哋試。香港人好多都試過好多唔同嘅食物,要令佢地驚奇都係幾難嘅挑戰。不過我仍然成功捕捉到佢地「吃驚」既反應!
Menu:
1.Kvas
Kvass is a traditional Slavic and Baltic fermented beverage commonly made from black or regular rye bread. The colour of the bread used contributes to the colour of the resulting drink. It is classified as a non-alcoholic drink by Russian standards, as the alcoholcontent from fermentation is typically low (0.5–1.0%).It may be flavoured with fruits such as strawberries and raisins, or with herbs such as mint
Source : https://en.m.wikipedia.org/wiki/Kvass
2.Tvorog
Quark is a type of fresh dairy product made by warming soured milk until the desired degree of curdling is met, and then straining it. It can be classified as fresh acid-set cheese, though in some countries it is traditionally considered a distinct fermented milk product. Traditional quark is made without rennet, but in some modern dairies rennet is added. It is soft, white and unaged, and usually has no salt added.
Source: https://en.m.wikipedia.org/wiki/Quark_(dairy_product)
3. Kefir
Kefir or kephir (/kəˈfir/ kə-feer) alternatively milk kefir, or búlgaros, is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.
Source: https://en.m.wikipedia.org/wiki/Kefir
4. Berezovy sok
Birch sap or birch water is the sap directly tapped from birch trees, Betula alba (white birch), Betula pendula (silver birch), Betula lenta, Betula papyrifera, and Betula fontinalis.
Birch sap is collected only at the break of winter and spring when the sap moves intensively. When fresh, it is a clear and uncoloured liquid, very similar to water, often slightly sweet with a slightly silky texture. After two to three days, the sap starts fermenting and the taste becomes more acidic. Birch sap may be consumed both fresh and naturally fermented.
Source: https://en.m.wikipedia.org/wiki/Birch_sap
5. Zasolka
Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish(usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbageare also often preserved in this manner.
Source: https://en.m.wikipedia.org/wiki/Salting_(food)
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