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Veini Kokteilide Ülimine Juhend
Paperback
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ISBN13: 9781835648438
Publisher: Ingspark
Published: Oct 9 2023
Pages: 210
Weight: 0.63
Height: 0.44 Width: 6.00 Depth: 9.00
Language: Estonian
Veiniga immutamine võib olla nauding ning hea toidu, joogi ja hea eine täiustamine! Veini kuumutamisel kaob nii alkoholisisaldus kui ka sulfitid, jättes ainult essentsi, mis annab peent maitset. Esimene ja kõige olulisem reegel: kasutage toidu valmistamisel ainult veine või jooke, mida joote. Ärge kunagi kasutage veini, mida te EI JOOKS! Kui teile ei meeldi veini maitse, ei meeldi teile ka roog ja jook, mille sees soovite seda kasutada.
Ärge kasutage niinimetatud küpsetusveine! Need veinid on tavaliselt soolased ja sisaldavad muid lisandeid, mis mõjutavad teie valitud roa ja menüü maitset. Keetmis-/vähendamise protsess toob halvemas veinis esile halvima.
Veinil on köögis kolm peamist kasutusotstarvet - marinaadi koostisosana, keeduvedelikuna ja valmisroa maitseainena.
Veini funktsioon toiduvalmistamisel on intensiivistada, tugevdada ja rõhutada toidu maitset ja aroomi - mitte varjata valmistatava maitset, vaid pigem tugevdada seda.
Parimate tulemuste saavutamiseks ei tohiks veini toidule vahetult enne serveerimist lisada. Maitse tugevdamiseks peaks vein koos toidu või kastmega podisema. See peaks keetmise ajal koos toiduga või kastmes hauduma; kui vein küpseb, väheneb see ja muutub maitset andvaks ekstraktiks.
Pidage meeles, et vein ei kuulu iga roa sisse. Rohkem kui üks veinipõhine kaste ühel toidukorral võib olla üksluine. Vein on toiduvalmistamine ainult siis, kui sellel on valmis roale midagi kaasa aidata.
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