{"id":1304,"date":"2024-06-06T09:56:08","date_gmt":"2024-06-06T07:56:08","guid":{"rendered":"https:\/\/dufrais2024.djm.eu\/de-kaas-snijden\/"},"modified":"2024-12-19T09:05:14","modified_gmt":"2024-12-19T08:05:14","slug":"de-kaas-snijden","status":"publish","type":"post","link":"https:\/\/dufrais.be\/nl\/de-kaas-snijden\/","title":{"rendered":"De kaas snijden"},"content":{"rendered":"\n

Een nieuw uiterlijk, een heel nieuw verhaal!<\/h2>\n\n

Het basisprincipe is dat elk gesneden stuk dezelfde verhouding deeg en korst moet hebben.<\/p>\n\n

Grote zachte kazen<\/strong>, of ze nu rond, vierkant of bloemvormig zijn, worden gesneden als een taart met een centrale punt.<\/p>\n\n

Rechthoekige kazen<\/strong> zoals Vieil Aubel en Le Crameu kunt u het beste snijden als grote plakken (blokken) parallel aan de kleinere zijden. Op deze manier is de verhouding van de korst hetzelfde voor elk stuk (de uiteinden kunt u zelf beoordelen). <\/p>\n\n

Het principe is hetzelfde voor rechthoekige kazen zoals Abbaye<\/strong>. De meeste worden in plakken gesneden. Dunnere plakjes voor “tartine” of iets dikkere plakjes voor raclette. Raclette” plakjes worden over het algemeen in 2 gesneden om in de afmetingen van de pannetjes van raclettemachines te passen. <\/p>\n\n

\n
\n

Snijd voor een kaasplateau<\/strong> niet in plakjes, maar gebruik een blok dat door de consument op het plateau opnieuw kan worden gesneden.<\/p>\n\n\n\n

De grote geperste gekookte kazen<\/strong> moeten vanaf de punt in parallelle plakken gesneden worden. Snijd de hak halverwege in de andere richting door. <\/p>\n\n\n\n

Als de kazen erg lang zijn<\/strong>, kunnen ze eerst horizontaal worden gesneden en vervolgens zoals hierboven beschreven.<\/p>\n\n\n\n

P iramidevormige kazen<\/strong> kunnen op dezelfde manier in vieren worden gesneden als een taart, maar hoe hoger de piramide, hoe eenvoudiger het zal zijn.<\/p>\n\n\n\n

De stammen<\/strong> worden in de lengte doorgezaagd, parallel aan de uiteinden.<\/p>\n\n\n\n

Hier zijn een paar basisprincipes om de taak gemakkelijker te maken en ervoor te zorgen dat u zo weinig mogelijk verliest.<\/p>\n<\/div>\n\n\n\n

\n
\"Gesneden<\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Een nieuw uiterlijk, een heel nieuw verhaal! Het basisprincipe is dat elk gesneden stuk dezelfde verhouding deeg en korst moet hebben. Grote zachte kazen, of ze nu rond, vierkant of bloemvormig zijn, worden gesneden als een taart met een centrale punt. Rechthoekige kazen zoals Vieil Aubel en Le Crameu kunt u het beste snijden als […]<\/p>\n","protected":false},"author":1,"featured_media":1076,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-1304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-geen-onderdeel-van-een-categorie","grve-entry-item","grve-blog-item"],"acf":[],"yoast_head":"\nDe kaas snijden - Dufrais<\/title>\n<meta name=\"description\" content=\"Een nieuw uiterlijk, een heel nieuw verhaal! Het basisprincipe is dat elk gesneden stuk dezelfde verhouding deeg en korst moet hebben. 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