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Ο ΤΕΛΕΙΟΣ ΟΔΗΓΟΣ ΤΩΝ ΚΟΚΤΕΪΛ &
Paperback
Publisher Price: $46.99
ISBN13: 9781805428923
Publisher: Not Avail
Published: Feb 7 2023
Pages: 296
Weight: 0.88
Height: 0.62 Width: 6.00 Depth: 9.00
Language: Greek, Modern (after 1453)
Η έγχυση με κρασί μπορεί να είναι μια απόλαυση και μια ενίσχυση για καλό φαγητό, ποτό και ένα καλό γεύμα! Όταν το κρασί θερμαίνεται, η περιεκτικότητα σε αλκοόλ καθώς και τα θειώδη εξαφανίζονται, αφήνοντας μόνο την ουσία να προσδίδει μια λεπτή γεύση.
Ο πρώτος και πιο σημαντικός κανόνας Χρησιμοποιήστε μόνο κρασιά στη μαγειρική σας ή ποτά που θα πίνετε. Μην χρησιμοποιείτε ποτέ κανένα κρασί που ΔΕΝ ΘΑ ΠΙΝΕΤΕ! Αν δεν σας αρέσει η γεύση ενός κρασιού, δεν θα σας αρέσει το πιάτο και το ποτό που θα επιλέξετε να το χρησιμοποιήσετε.
Μην χρησιμοποιείτε τα λεγόμενα κρασί μαγειρέματος! Αυτά τα κρασιά είναι συνήθως αλμυρά και περιλαμβάνουν άλλα πρόσθετα που επηρεάζουν τη γεύση του πιάτου και του μενού που έχετε επιλέξει. Η διαδικασία μαγειρέματος/μείωσης θα αναδείξει τα χειρότερα σε ένα κατώτερο κρασί.
Το κρασί έχει τρεις κύριες χρήσεις στην κουζίνα - ως συστατικό μαρινάδας, ως μαγειρικό υγρό και ως αρωματικό σε ένα έτοιμο πιάτο.
Η λειτουργία του κρασιού στη μαγειρική είναι να εντείνει, να ενισχύσει και να τονίσει τη γεύση και το άρωμα του φαγητού - όχι να κρύψει τη γεύση αυτού που μαγειρεύετε αλλά μάλλον να το ενισχύσει.
Για καλύτερα αποτελέσματα, δεν πρέπει
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