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Vino Infusado Casero: 100 Recetas Fáciles Y Sabrosas
Paperback
Publisher Price: $52.98
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ISBN10: 1803509244
ISBN13: 9781803509242
Publisher: Emigdio Jorge
Published: Feb 14 2022
Pages: 290
Weight: 0.86
Height: 0.61 Width: 6.00 Depth: 9.00
Language: Spanish
ISBN13: 9781803509242
Publisher: Emigdio Jorge
Published: Feb 14 2022
Pages: 290
Weight: 0.86
Height: 0.61 Width: 6.00 Depth: 9.00
Language: Spanish
INTRODUCCIÓN
No utilice los llamados vinos de cocina! Estos vinos suelen ser salados e incluyen otros aditivos que pueden afectar el sabor del plato y el menú elegidos. El proceso de cocción/reducción sacará lo peor de un vino inferior. El vino tiene tres usos principales en la cocina: como ingrediente de adobo, como lÃquido para cocinar y como saborizante 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 está cocinando sino para fortalecerlo. Para obtener los 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 cuece, se reduce y se convierte en un extracto que aromatiza.Recuerde que el vino no pertenece a todos los platos. Más de una salsa a base de vino en una sola comida puede resultar monótono. Use el vino para cocinar solo cuando tenga algo que aportar
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