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Den Endelig Guiden for Vin Cocktailer
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ISBN13: 9781835645666
Publisher: Ingspark
Pages: 210
Weight: 0.63
Height: 0.44 Width: 6.00 Depth: 9.00
Language: Norwegian
Å tilf re vin kan v re en nytelse og en forbedring av god mat, drikke og et godt måltid! Når vinen varmes opp, forsvinner alkoholinnholdet så vel som sulfitter, og bare essensen blir igjen som gir en subtil smak. Den f rste og viktigste regelen: Bruk kun vin i matlagingen eller drikker som du vil drikke. Bruk aldri vin du IKKE VIL DRIKKE! Hvis du ikke liker smaken av en vin, vil du ikke like retten og drikken du velger å bruke den i.
Ikke bruk de såkalte matlagingsvinene! Disse vinene er vanligvis salte og inneholder andre tilsetningsstoffer som kan påvirke smaken til den valgte retten og menyen. Prosessen med å tilberede/redusere vil få frem det verste i en dårligere vin.
Vin har tre hovedbruksområder på kj kkenet - som marinadeingrediens, som matlagingsv ske og som smakstilsetning i en ferdig rett.
Vinens funksjon i matlaging er å intensivere, forsterke og fremheve smaken og aromaen til mat - ikke å maskere smaken av det du lager, men heller å styrke den.
For best resultat b r vin ikke tilsettes i en rett rett f r servering. Vinen skal putre sammen med maten, eller sausen, for å forsterke smaken. Den skal putre sammen med maten eller i sausen mens den kokes; etter hvert som vinen tilberedes, reduseres den og blir et ekstrakt som gir smak.
Husk at vin ikke h rer hjemme i enhver rett. Mer enn én vinbasert saus i et enkelt måltid kan v re monotont. Bruk vin er matlaging bare når det har noe å bidra med til den ferdige retten
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