没有什么像一大桶热熔融的奶酪那样贪婪性感，而且在4月11日的国家奶酪火锅日，我们庆祝这种美味可口的蘸酱快乐.
虽然火锅是天堂般的最佳状态，但并非所有的奶酪都能为您带来同样的效果。我们转过身来 厨师Shane Schaibly The Melting Pot（芝士火锅的圣地）分享如何正确制作火锅的提示，他甚至分享了一些肯定会在你下次聚会上受到欢迎的食谱.
- 制作奶酪火锅时，一定要使用增稠剂。应将奶酪切碎并用面粉或玉米淀粉搅拌，以帮助增稠并改善火锅的粘度。一个好的经验法则是每磅奶酪使用一汤匙面粉或玉米淀粉。用增稠剂融化的奶酪火锅不应该是块状的，并且在完成时应该是温暖的蜂蜜的稠度.
- 在添加奶酪时仔细监控奶酪。逐渐添加奶酪，以获得更好，更顺畅的一致性。并非所有的奶酪都需要，并且在某些情况下，可能需要更多的奶酪才能达到完美的一致性.
- 如果奶酪火锅太厚，添加更多用于碱的奶油。如果太薄，可以加入更多的奶酪.
- 使用正确的基地为您的奶酪火锅。淡啤酒搭配切达干酪，而白葡萄酒搭配火锅主食Gruyere和Emmenthaler Swiss.
- 用法式长棍面包，格兰尼史密斯苹果，蔬菜如西兰花，胡萝卜和花椰菜，椒盐卷饼，梨和玉米片等面包搭配奶酪火锅.
- 想知道你的奶酪火锅要喝什么？尝试更多用作配方基础的葡萄酒或啤酒!
选择火锅的提示：
- 陶瓷或陶器火锅通常是在家里制作奶酪和巧克力火锅的首选，但是不锈钢锅是制作主菜火锅的理想选择。.
- 最好选择一个带有陶瓷插件的金属罐来制作奶酪和巧克力火锅，这样你就可以使用相同的锅来制作主菜，奶酪和巧克力火锅.
- 应使用低火焰加热陶瓷罐。火锅套装通常带有燃烧装置，但是，在紧要情况下，茶灯或小蜡烛通常会起作用.
- 有两种类型的金属火锅：电动或老式的明火火锅。电热水壶可让您轻松控制温度。今天的明火罐有新型燃料，如凝胶，也很容易使用.
传统的瑞士火锅
食谱 来自“The Melting Pot Cookbook”
- 3和1/2杯（14盎司）切碎的瑞士奶酪
- 2汤匙。多用途面粉
- 1杯白葡萄酒
- 2汤匙。新鲜的柠檬汁
- 2茶匙切碎的大蒜
- 1盎司樱桃味利口酒（Kirschwasser推荐）
- 1/2茶匙。新鲜胡椒粉
- 磨碎的肉豆蔻的破烂
将奶酪和面粉放在一个碗里。将金属碗放在装满2英寸水的平底锅上。您也可以使用传统的双锅炉。在高温下将水煮沸。将热量减少到中等，然后将酒倒入碗中。用叉子搅拌柠檬汁和大蒜。煮不停搅拌30秒.
加入一半的奶酪，不断搅拌直至奶酪融化。每次加入少量剩余的奶酪，不断搅拌。将利口酒慢慢倒入碗的边缘。将奶酪混合物从碗的边缘拉出并煮约一分钟或直到酒精蒸熟。将利口酒搅拌成奶酪。轻轻搅拌胡椒粉。倒入温暖的火锅，用小火保暖。用一点肉豆蔻装饰.
服务四到六个.
波本培根切达奶酪火锅
- 2 3/4杯（11盎司）切达干酪
- 3汤匙通用面粉
- 1杯啤酒（推荐淡啤酒）
- 4茶匙准备辣根
- 4茶匙干芥末
- 2茶匙伍斯特郡酱
- 1汤匙波本威士忌
- 2汤匙切碎煮熟的培根
- 2茶匙现磨胡椒粉
- 4茶匙切碎的葱
将奶酪和面粉放在一个碗里。将金属碗放在装有2英寸水的平底锅上。您也可以使用传统的双锅炉。在高温下将水煮沸。将热量减少到中等，然后将啤酒倒入碗中。用叉子搅拌辣根，芥末和伍斯特郡酱。煮30秒，不断搅拌.
加入一半的奶酪，煮至奶酪融化，不断搅拌。每次加入少量剩余的干酪，每次加入后不断地以圆周运动搅拌直至干酪融化。将波旁威士忌慢慢倒在碗边。将奶酪混合物从碗的边缘拉出，煮约30秒或直到酒精蒸熟。将波本威士忌搅拌成奶酪。折叠培根和胡椒。倒入温暖的火锅，用小火保暖。用葱来装饰.
服务四到六个.
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Theres nothing quite as greedy and sexy as a big pot of melted cheese, and on National Cheese Fondue Day on April 11th, we celebrate this delicious and tasty dipping sauce joyfully. Although fondue is the best state of heaven, not all cheeses can bring you the same effect. We turn to Chef Shane Schaibly of The Melting Pot (the holy land of cheese fondue) to share tips on how to make fondue correctly, and he even shares some recipes that are sure to be popular at your next party.
When making cheese fondue, be sure to use a thickener. The cheese should be chopped and stirred with flour or cornstarch to help thicken and improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese. The melted cheese fondue with thickener should not be lumpy and should be the consistency of warm honey when finished. Monitor the cheese carefully when adding it. Gradually add the cheese for a better, smoother consistency. Not all cheeses are needed, and in some cases, more cheese may be needed to achieve the perfect consistency. If the cheese fondue is too thick, add more cream for alkalinity. If its too thin, you can add more cheese.
Use the right base for your cheese fondue. Light beer pairs well with Cheddar cheese, while white wine pairs well with Gruyere and Emmenthaler Swiss, the main ingredients of fondue. Use French baguettes, Granny Smith apples, vegetables such as broccoli, carrots, and cauliflower, salt and pepper rolls, pears, and corn chips to pair with cheese fondue. Want to know what to drink with your cheese fondue? Try more wine or beer used as a recipe base!
Tips for choosing a fondue pot: Ceramic or pottery fondue pots are usually the preferred choice for making cheese and chocolate fondue at home, but stainless steel pots are the ideal choice for making main course fondue. Its best to choose a metal pot with a ceramic insert to make cheese and chocolate fondue so you can use the same pot to make main course, cheese, and chocolate fondue. The ceramic pot should be heated over low heat. Fondue sets usually come with a burner, but
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Theres nothing quite as greedy and sexy as a big pot of melted cheese, and on National Cheese Fondue Day on April 11th, we celebrate this delicious and tasty dipping sauce joyfully. Although fondue is the best state of heaven, not all cheeses can bring you the same effect. We turn to Chef Shane Schaibly of The Melting Pot (the holy land of cheese fondue) to share tips on how to make fondue correctly, and he even shares some recipes that are sure to be popular at your next party.
When making cheese fondue, be sure to use a thickener. The cheese should be chopped and stirred with flour or cornstarch to help thicken and improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese. The melted cheese fondue with thickener should not be lumpy and should be the consistency of warm honey when finished. Monitor the cheese carefully when adding it. Gradually add the cheese for a better, smoother consistency. Not all cheeses are needed, and in some cases, more cheese may be needed to achieve the perfect consistency. If the cheese fondue is too thick, add more cream for alkalinity. If its too thin, you can add more cheese.
Use the right base for your cheese fondue. Light beer pairs well with Cheddar cheese, while white wine pairs well with Gruyere and Emmenthaler Swiss, the main ingredients of fondue. Use French baguettes, Granny Smith apples, vegetables such as broccoli, carrots, and cauliflower, salt and pepper rolls, pears, and corn chips to pair with cheese fondue. Want to know what to drink with your cheese fondue? Try more wine or beer used as a recipe base!
Tips for choosing a fondue pot: Ceramic or pottery fondue pots are usually the preferred choice for making cheese and chocolate fondue at home, but stainless steel pots are the ideal choice for making main course fondue. Its best to choose a metal pot with a ceramic insert to make cheese and chocolate fondue so you can use the same pot to make main course, cheese, and chocolate fondue. The ceramic pot should be heated over low heat. Fondue sets usually come with a burner, but