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Mestre kunsten at hjemmelavet infunderet vin
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ISBN10: 1836873085
ISBN13: 9781836873082
Publisher: Emilie Mork
Pages: 278
Weight: 0.83
Height: 0.58 Width: 6.00 Depth: 9.00
Language: Danish
ISBN13: 9781836873082
Publisher: Emilie Mork
Pages: 278
Weight: 0.83
Height: 0.58 Width: 6.00 Depth: 9.00
Language: Danish
At tils tte vin kan v re en forn jelse og en forbedring af god mad, drikke og et godt måltid! Når vinen opvarmes, forsvinder alkoholindholdet såvel som sulfitter, hvilket kun efterlader essensen, der giver en subtil smag. Den f rste og vigtigste regel: Brug kun vine i din madlavning eller drikkevarer, som du ville drikke. Brug aldrig vin, som du IKKE VIL DRIKKE!
Hvis du ikke kan lide smagen af en vin, vil du ikke kunne lide den ret og drik, du v lger at bruge den i. Brug ikke de såkaldte madlavningsvine! Disse vine er typisk salte og indeholder andre tils tningsstoffer, som jeg påvirker smagen af din valgte ret og menu. Processen med at tilberede/reducere vil bringe det v rste frem i en ringere vin. 8 Vin har tre hovedanvendelser i k kkenet - som marinadeingrediens, som madlavningsv ske og som smagsgiver i en f rdig ret. Vinens funktion i madlavningen er at intensivere, forst rke og fremh ve smagen og aromaen af mad - ikke at maskere smagen af det, du laver, men snarere at styrke den. For det bedste resultat b r vin ikke tils ttes til en ret lige f r servering. Vinen skal simre sammen med maden eller saucen for at forst rke smagen. Det skal simre med maden eller i saucen, mens det koges; efterhånden som vinen koges, reduceres den og bliver til et ekstrakt, som giver smag. Husk at vin ikke h rer hjemme i enhver ret. Mere end én vinbaseret sauce i et enkelt måltid kan v re ensformigt. Brug vin er kun madlavning, når den har noget at bidrage med til den f rdige ret.
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