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Vino Infusado Casero

Vino Infusado Casero


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About the Book

INTRODUCCIÓN


¡Infundir con vino puede ser un placer y una mejora para una buena comida, bebida y una buena comida! Cuando el vino se calienta, el contenido alcohólico y los sulfitos desaparecen, quedando solo la esencia impartiendo un sabor sutil.

La primera y más importante regla: use solo vinos en su cocina o bebidas que bebería. ¡Nunca use ningún vino que NO BEBA! Si no te gusta el sabor de un vino, no te gustará el plato y la bebida en la que elijas usarlo.

¡No utilice los llamados "vinos de cocina!" Estos vinos suelen ser salados e incluyen otros aditivos que pueden afectar el sabor del plato y el menú elegidos. El proceso de cocción/reducción sacará lo peor de un vino inferior.

El vino tiene tres usos principales en la cocina: como ingrediente de adobo, como líquido para cocinar y como saborizante en un plato terminado.

La función del vino en la cocina es intensificar, realzar y acentuar el sabor y el aroma de los alimentos, no para enmascarar el sabor de lo que está cocinando sino para fortalecerlo.

Para obtener los mejores resultados, no se debe agregar vino a un plato justo antes de servirlo. El vino debe hervir a fuego lento con la comida o la salsa para realzar el sabor. Debe hervir a fuego lento con la comida o en la salsa mientras se cocina; a medida que el vino se cuece, se reduce y se convierte en un extracto que aromatiza.

Recuerde que el vino no pertenece a todos los platos. Más de una salsa a base de vino en una sola comida puede resultar monótono. Use el vino para cocinar solo cuando tenga algo que aportar


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Product Details
  • ISBN-13: 9781803509242
  • Publisher: Emigdio Jorge
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Sub Title: 100 Recetas Fáciles Y Sabrosas
  • Width: 152 mm
  • ISBN-10: 1803509244
  • Publisher Date: 14 Feb 2022
  • Height: 229 mm
  • No of Pages: 290
  • Spine Width: 15 mm
  • Weight: 440 gr


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