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Domina el arte del vino infusionado casero
Paperback
Publisher Price: $46.98
ISBN13: 9781836873105
Publisher: Alex Torres
Published: Dec 2 2024
Pages: 286
Weight: 0.85
Height: 0.60 Width: 6.00 Depth: 9.00
Language: Spanish
Cuando el vino se calienta, el contenido alcohólico y los sulfitos desaparecen, dejando solo la esencia que imparte un sabor sutil. La primera y más importante regla: utilice únicamente vinos en sus platos o bebidas que usted bebería. Nunca utilice un vino que usted NO BEBERÍA! Si no le gusta el sabor de un vino, no le gustará el plato o la bebida en la que elija usarlo. No utilice los llamados vinos para cocinar! Estos vinos suelen ser salados e incluyen otros aditivos que pueden afectar el sabor del plato y del menú elegidos. El proceso de cocción/reducción hará que un vino de calidad inferior resalte lo peor.
ingrediente de adobo, como líquido para cocinar y como condimento en un plato terminado. La función del vino en la cocina es intensificar, realzar y acentuar el sabor y el aroma de los alimentos, no para enmascarar el sabor de lo que se está cocinando sino más bien para fortificarlo. Para obtener mejores resultados, no se debe agregar vino a un plato justo antes de servirlo. El vino debe hervir a fuego lento con la comida o la salsa para realzar el sabor. Debe hervir a fuego lento con la comida o en la salsa mientras se cocina; a medida que el vino se cocina, se reduce y se convierte en un extracto que aporta sabor. Recuerde que el vino no debe acompañar todos los platos. Usar más de una salsa a base de vino en una misma comida puede resultar monótono. Utilice vino en la cocina solo cuando tenga algo que aportar al plato terminado
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