Den Ultimative Guide Til Vin Cocktails
Den Ultimative Guide Til Vin Cocktails

Den Ultimative Guide Til Vin Cocktails


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About the Book

At tilsætte vin kan være en fornøjelse og en forbedring af god mad, drikke og et godt måltid! Når vinen opvarmes, forsvinder alkoholindholdet såvel som sulfitter, hvilket kun efterlader essensen, der giver en subtil smag. Den første og vigtigste regel: Brug kun vine i din madlavning eller drikkevarer, som du ville drikke. Brug aldrig vin, som du IKKE VIL DRIKKE! Hvis du ikke kan lide smagen af en vin, vil du ikke kunne lide den ret og drik, du vælger at bruge den i.


Brug ikke de såkaldte "madlavningsvine!" Disse vine er typisk salte og indeholder andre tilsætningsstoffer, som jeg påvirker smagen af din valgte ret og menu. Processen med at tilberede/reducere vil bringe det værste frem i en ringere vin.


Vin har tre hovedanvendelser i køkkenet - som marinadeingrediens, som madlavningsvæske og som smagsgiver i en færdig ret.


Vinens funktion i madlavningen er at intensivere, forstærke og fremhæve smagen og aromaen af mad - ikke at maskere smagen af det, du laver, men snarere at styrke den.


For det bedste resultat bør vin ikke tilsættes til en ret lige før servering. Vinen skal simre sammen med maden eller saucen for at forstærke smagen. Det skal simre med maden eller i saucen, mens det koges; efterhånden som vinen koges, reduceres den og bliver til et ekstrakt, som giver smag.

Husk at vin ikke hører hjemme i enhver ret. Mere end én vinbaseret sauce i et enkelt måltid kan være ensformigt. Brug vin er kun madlavning, når den har noget at bidrage med til den færdige ret.


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Product Details
  • ISBN-13: 9781835648407
  • Publisher: Per Lind
  • Binding: Paperback
  • Language: Danish
  • Returnable: N
  • Weight: 335 gr
  • ISBN-10: 1835648401
  • Publisher Date: 02 Oct 2023
  • Height: 229 mm
  • No of Pages: 210
  • Spine Width: 11 mm
  • Width: 152 mm


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Den Ultimative Guide Til Vin Cocktails
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