自制浸泡葡萄酒的 终极指南

自制浸泡葡萄酒的 终极指南

妮可肖

40,61 €
IVA incluido
Disponible
Editorial:
妮可肖
Año de edición:
2023
ISBN:
9781783574339
40,61 €
IVA incluido
Disponible

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注入葡萄酒可以是一种乐趣,也是对美食、饮品 和美餐的一种提升!当葡萄酒被加热时,酒精含 量和亚硫酸盐都会消失,只留下散发出微妙味道 的香精。 第一条也是最重要的规则:在您的烹饪或饮料中 只使用葡萄酒。切勿使用您不会喝的任何葡萄酒! 如果你不喜欢一种酒的味道,你就不会喜欢你选 择使用它的菜肴和饮料。 不要用所谓的'料酒'!这些葡萄酒通常是咸的, 并且包含会影响您所选菜肴和菜单口味的其他添 加剂。蒸煮/还原的过程会带出劣质葡萄酒中最 坏的部分。 葡萄酒在厨房中有三种主要用途--作为腌料、 烹调液和成品菜肴的调味剂。 葡萄酒在烹饪中的作用是加强、增强和强调食物 的味道和香气--不是掩盖你正在烹饪的食物的 味道,而是加强它。 为了获得最佳效果,不应在上菜前将葡萄酒加入 菜肴中。葡萄酒应该与食物或酱汁一起炖,以增 7 加风味。烹调时应与食物或酱汁一起炖煮;当酒 煮熟时,它会减少并变成一种具有风味的提取物。 请记住,并非每道菜都需要葡萄酒。一顿饭中不 止一种以葡萄酒为基础的酱汁可能会很单调。只 有当它对完成的菜肴有所贡献时,才使用葡萄酒 来烹饪。

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