Den Autentiske Smaken AV Smelt Ostsandwich - Bookswagon UAE
Den Autentiske Smaken AV Smelt Ostsandwich

Den Autentiske Smaken AV Smelt Ostsandwich


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About the Book

Hvorfor vi alle elsker Grilled Cheese Sandwich Skarpt ristet i pannen eller stekt med åpent ansikt til et smeltende sus, det er få ting som er mer fristende enn en grillet ostesmørbrød. Den gyllenbrune toasten knaser på utsiden mens du biter i den, og gir den myke, varme, osende osten. Du får et sus av nytelse og et skjelving av både det forbudte og det kjente: den smøraktige sprøheten av jordbrød med sitt lag av smeltende varm ost. Ost og toast med smør kan godt være en kostholdsluksus i disse dager, kanskje til og med tabu for noen; men grillet ostesmørbrød er den kulinariske ekvivalenten til et komfortteppe. En grillet ostesmørbrød er sannsynligvis det moren din matet deg, skolen din matet deg og barndommen din matet deg. Og det kan bare være det du mater deg selv og nære venner og familie, i det minste av og til. Grillet ostesmørbrød kan være noe av det enkleste å lage, noe du kan lage nesten når som helst med ingrediensene på kjøkkenet ditt allerede, på mindre enn noen få minutter. Frokost, lunsj, middag, etter skolen eller midnattsmat ... alle er den perfekte tiden for en grillet ostesmørbrød.


Lage grillede ostesmørbrød Du trenger egentlig ikke spesielle dingser, selv om det er noen smarte som skaper en skarp utside med smeltet ost inni. Det er presser som presser fete rundstykker, utmerket for italiensk panini, cubanske smørbrød, bocadillos og vanlig gammel grillet ost. Og det er smørbrødprodusenter som trykker de ytre kantene på brødet tett, tett, oh så tett sammen for å omslutte smeltet varm smeltet ost. (Sistnevnte var veldig populære i Storbritannia på sekstitallet - jeg blir fortalt at det ikke fantes en husholdning uten en.) Men en god, tung stekepanne - helst nonstick - gjør susen for pan-brune grillede ostesmørbrød og en broiler fungerer perfekt for åpne ansikter. Selv om grillede ostesmørbrød ikke kan være mer enn pannebrunt brød og ost, tar en liten pynt dem til et helt annet plan: stimulerende, spennende, tør jeg si, spennende? Få kan motstå en slik skarp, gylden, osende fristelse; Jeg vet at jeg aldri kan.


Velge osten Hovedkriteriet for å velge ost er om den smelter eller ikke. Ikke alle oster smelter. Hispanic oster som panela smelter ikke; heller ikke kypriotisk anari, halloumi eller en italiensk fjellost som den jeg en gang spiste i Assisi stekt over åpen ild. Slike oster er deilige servert sydende alene, men er ubrukelige i grillede ostesmørbrød. På den annen side smelter veldig kremete oster, delikate i smaken, myke og fløyelsmyke i teksturen, nesten allerede. De beholder ikke karakteren og integriteten i en grillet ostesmørbrød. Sett dem sammen med en annen fastere, mer selvsikker, sassier ost. De fleste faste skjærbare oster er vilt til grilling og kan brukes om hverandre med andre av lignende karakter


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Product Details
  • ISBN-13: 9781783573226
  • Publisher: Kristian Hagen
  • Binding: Paperback
  • Language: Norwegian
  • Returnable: N
  • Weight: 462 gr
  • ISBN-10: 1783573228
  • Publisher Date: 20 Feb 2023
  • Height: 229 mm
  • No of Pages: 306
  • Spine Width: 16 mm
  • Width: 152 mm


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Den Autentiske Smaken AV Smelt Ostsandwich
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