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Opanuj sztukę domowego wina z dodatkami
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Publisher Price: $46.47
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ISBN10: 1836873115
ISBN13: 9781836873112
Publisher: Inga Gajewska
Published: Dec 4 2024
Pages: 286
Weight: 0.85
Height: 0.60 Width: 6.00 Depth: 9.00
Language: Polish
ISBN13: 9781836873112
Publisher: Inga Gajewska
Published: Dec 4 2024
Pages: 286
Weight: 0.85
Height: 0.60 Width: 6.00 Depth: 9.00
Language: Polish
Nasycanie winem może byc przyjemnością i wzbogaceniem dobrego jedzenia, napojów i wykwintnego posilku! Gdy wino jest podgrzewane, zawartośc alkoholu, jak również siarczyny znikają, pozostawiając jedynie esencję nadającą subtelny smak. Pierwsza i najważniejsza zasada: Używaj tylko win w gotowaniu lub napojach, które sam byś wypil. Nigdy nie używaj wina, którego NIE WYPILBYŚ!
Jeśli nie lubisz smaku wina, nie spodoba ci się potrawa i napój, do których zdecydujesz się go użyc. Nie używaj tzw. win do gotowania!. Te wina są zazwyczaj slone i zawierają inne dodatki, które mogą wplynąc na smak wybranego dania i menu. Proces gotowania/redukcji wydobędzie to, co najgorsze w gorszym winie. 8 Wino ma trzy glówne zastosowania w kuchni: jako skladnik marynaty, jako plyn do gotowania i jako przyprawa do gotowych potraw. Funkcją wina w gotowaniu jest intensyfikacja, poprawa i podkreślenie smaku i aromatu potrawy - nie maskowanie smaku potrawy, lecz jego wzmocnienie. Aby uzyskac najlepsze rezultaty, nie należy dodawac wina do dania tuż przed podaniem. Wino powinno gotowac się z jedzeniem lub sosem, aby wzmocnic smak. Powinno gotowac się z jedzeniem lub w sosie podczas gotowania; w miarę gotowania wino redukuje się i staje się ekstraktem, który nadaje smak. Pamiętaj, że wino nie pasuje do każdego dania. Więcej niż jeden sos na bazie wina w jednym posilku może byc monotonny. Używaj wina do gotowania tylko wtedy, gdy ma coś do zaoferowania gotowej potrawie
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