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Stăpânește arta vinului infuzat de casă
Paperback
Publisher Price: $46.98
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ISBN10: 1836873123
ISBN13: 9781836873129
Publisher: Maria Buţi
Published: Dec 5 2024
Pages: 284
Weight: 0.84
Height: 0.60 Width: 6.00 Depth: 9.00
Language: Romanian
ISBN13: 9781836873129
Publisher: Maria Buţi
Published: Dec 5 2024
Pages: 284
Weight: 0.84
Height: 0.60 Width: 6.00 Depth: 9.00
Language: Romanian
Infuzia cu vin poate fi o plăcere și o îmbunătățire a mâncării, băuturii și a unei mese bune! Când vinul este încălzit, conținutul de alcool, precum și sulfiții dispar, lăsând doar esența care conferă o aromă subtilă. Prima și cea mai importantă regulă Folosiți numai vinuri în gătit sau băuturi pe care leați bea. Nu folosiți niciodată vinul pe care NU L-ați BĂUT! Dacă nu vă place gustul unui vin, nu vă va plăcea felul de mâncare și băutura în care alegeți să le folosiți. Nu utilizați așa-numitele vinuri de gătit! Aceste vinuri sunt de obicei sărate și includ alți aditivi care afectează gustul felului de mâncare și al meniului ales. Procesul de gătit/reducere va scoate la iveală ce este mai rău într-un vin inferior.
Vinul are trei utilizări principale în bucătărie - ca ingredient pentru marinată, ca lichid de gătit și ca aromă într-un fel de mâncare finit. Funcția vinului în gătit este de a intensifica, de a spori și de a accentua aroma și aroma alimentelor - nu de a masca aroma a ceea ce gătiți, ci mai degrabă de a o fortifica. Pentru rezultate optime, vinul nu trebuie adăugat într-un fel de mâncare chiar înainte de servire. Vinul trebuie să fiarbă împreună cu mâncarea sau sosul, pentru a spori aroma. Ar trebui să fiarbă cu mâncare sau în sos în timp ce este gătit; pe măsură ce vinul se gătește, se reduce și devine un extract care dă arome. Amintiți-vă că vinul nu este în fiecare fel de mâncare. Mai mult de un sos pe bază de vin într-o singură masă poate fi monoton. Utilizați vinul este gătit numai atunci când are ceva de contribuit la felul de mâncare finit
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