Şarap Kokteyl Lerİnİn Son Kilavuzu
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Şarap Kokteyl Lerİnİn Son Kilavuzu

Şarap Kokteyl Lerİnİn Son Kilavuzu


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About the Book

Şarapla dolup taşmak bir zevk olabilir ve iyi yiyecek, içecek ve güzel bir yemeğe katkı sağlayabilir! Şarap ısıtıldığında alkol içeriği ve sülfitler kaybolur, geriye sadece hafif bir tat veren öz kalır. İlk ve en önemli kural: Yemeklerinizde veya içeceğiniz içeceklerde yalnızca şarap kullanın. İÇMEDİĞİNİZ ŞARAPLARI ASLA KULLANMAYIN! Eğer şarabın tadını beğenmiyorsanız, onu kullanacağınız yemeği ve içeceği de beğenmeyeceksiniz.


Sözde "pişirme şaraplarını" kullanmayın! Bu şaraplar genellikle tuzludur ve seçtiğiniz yemeğin ve menünün tadını etkileyebilecek diğer katkı maddelerini içerir. Pişirme/azaltma işlemi, kalitesiz bir şarabın en kötü yanını ortaya çıkaracaktır.


Şarabın mutfakta üç ana kullanımı vardır: marine malzemesi olarak, pişirme sıvısı olarak ve bitmiş yemekte tatlandırıcı olarak.

Şarabın yemek pişirmedeki işlevi, yemeğin lezzetini ve aromasını yoğunlaştırmak, geliştirmek ve vurgulamaktır; pişirdiğiniz şeyin lezzetini maskelemek değil, daha ziyade onu güçlendirmektir.


En iyi sonuçları elde etmek için, servisten hemen önce yemeğe şarap eklenmemelidir. Lezzeti arttırmak için şarap yiyecek veya sosla birlikte kaynatılmalıdır. Pişirilirken yemekle veya sosun içinde kaynatılmalıdır; şarap piştikçe azalır ve tat veren bir öz haline gelir.


Şarabın her yemeğe ait olmadığını unutmayın. Tek bir öğünde birden fazla şarap bazlı sos monoton olabilir. Şarap kullanın, yalnızca bitmiş yemeğe katkıda bulunacak bir şey olduğunda yemek pişirin.


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Product Details
  • ISBN-13: 9781835645697
  • Publisher: Zehra GuneŞ
  • Binding: Paperback
  • Language: Turkish
  • Returnable: N
  • Weight: 340 gr
  • ISBN-10: 1835645690
  • Publisher Date: 22 Sep 2023
  • Height: 229 mm
  • No of Pages: 210
  • Spine Width: 11 mm
  • Width: 152 mm


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