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O Guia Final DOS Coquetéis de Vinho
Paperback
Publisher Price: $49.47
ISBN13: 9781837895045
Publisher: Maria Canchola
Published: Jul 12 2022
Pages: 290
Weight: 0.86
Height: 0.61 Width: 6.00 Depth: 9.00
Language: French
A primeira e mais importante regra: use apenas vinhos em sua cozinha ou bebidas que você beberia. Nunca use qualquer vinho que você NÃO BEBERIA! Se você não gosta do sabor de um vinho, não gostará do prato e da bebida que escolher para usá-lo.
Não use os chamados vinhos de cozinha! Estes vinhos são tipicamente salgados e incluem outros aditivos que podem afetar o sabor do seu prato e menu escolhidos. O processo de cozimento/redução trará o pior de um vinho inferior.
O vinho tem três usos principais na cozinha - como ingrediente de marinada, como lÃquido de cozimento e como aromatizante em um prato acabado.
A função do vinho na culinária é intensificar, realçar e acentuar o sabor e o aroma dos alimentos - não para mascarar o sabor do que você está cozinhando, mas sim para fortalecê-lo.
- Para melhores resultados, o vinho não deve ser adicionado a um prato antes de servir. O vinho deve ferver com a comida, ou molho, para realçar o sabor. Deve ferver com os alimentos ou com o molho durante a cozedura; à medida que o vinho cozinha, reduz-se e transforma-se num extracto que dá sabor.
Lembre-se que o vinho não pertence a todos os pratos. Mais de um molho à base de vinho em uma única refeição pode ser monótono. Use vinho está cozinhando apenas quando tem algo a contribuir para o prato acabado.
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