Den Endelig Guiden for Vin Cocktailer
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Den Endelig Guiden for Vin Cocktailer

Den Endelig Guiden for Vin Cocktailer


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About the Book

Å tilføre vin kan være en nytelse og en forbedring av god mat, drikke og et godt måltid! Når vinen varmes opp, forsvinner alkoholinnholdet så vel som sulfitter, og bare essensen blir igjen som gir en subtil smak. Den første og viktigste regelen: Bruk kun vin i matlagingen eller drikker som du vil drikke. Bruk aldri vin du IKKE VIL DRIKKE! Hvis du ikke liker smaken av en vin, vil du ikke like retten og drikken du velger å bruke den i.


Ikke bruk de såkalte "matlagingsvinene!" Disse vinene er vanligvis salte og inneholder andre tilsetningsstoffer som kan påvirke smaken til den valgte retten og menyen. Prosessen med å tilberede/redusere vil få frem det verste i en dårligere vin.


Vin har tre hovedbruksområder på kjøkkenet - som marinadeingrediens, som matlagingsvæske og som smakstilsetning i en ferdig rett.

Vinens funksjon i matlaging er å intensivere, forsterke og fremheve smaken og aromaen til mat - ikke å maskere smaken av det du lager, men heller å styrke den.


For best resultat bør vin ikke tilsettes i en rett rett før servering. Vinen skal putre sammen med maten, eller sausen, for å forsterke smaken. Den skal putre sammen med maten eller i sausen mens den kokes; etter hvert som vinen tilberedes, reduseres den og blir et ekstrakt som gir smak.

Husk at vin ikke hører hjemme i enhver rett. Mer enn én vinbasert saus i et enkelt måltid kan være monotont. Bruk vin er matlaging bare når det har noe å bidra med til den ferdige retten


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Product Details
  • ISBN-13: 9781835645666
  • Publisher: Jonas Jorgensen
  • Binding: Paperback
  • Language: Norwegian
  • Returnable: N
  • Weight: 340 gr
  • ISBN-10: 1835645666
  • Publisher Date: 22 Sep 2023
  • Height: 229 mm
  • No of Pages: 210
  • Spine Width: 11 mm
  • Width: 152 mm


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Den Endelig Guiden for Vin Cocktailer
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Den Endelig Guiden for Vin Cocktailer
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