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101 מתכוני ריזוטו איטלקיים טעימים

101 מתכוני ריזוטו איטלקיים טעימים

          
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About the Book

ריזוטו, בבסיסו ביותר, הוא אורז מבושל במרק. האורז הוא הכוכב כאן כי הוא מייצר עמילן - הערבול המתמיד במהלך תהליך הבישול משפשף את העמילן מעל פני האורז, שם הוא מתמוסס לתוך נוזל הבישול ומסמיך אותו. בחירה באורז שאין בו מספיק עמילן פירושה שלעולם לא יושג המרקם הקרמי של ריזוטו טוב.

אז מה עושה אורז ריזוטו טוב? חפש אורז בגודל קצר עד בינוני, שמנמן ובעל תכולת עמילופקטין (עמילן) גבוהה. סוגי האורז האלה גם מחזיקים היטב את הערבול המתמיד - המרקם הסופי רך, אבל יש לעיסה קלה במרכז כל גרגר.


סוגי אורז ריזוטו


A . קרנרולי המכונה המלך או הקוויאר של אורז ריזוטו, שפים אוהבים להשתמש בזה בגלל הטעם הנהדר שלו ובגלל שכל גרגר שומר על צורתו. הוא גם מייצר את הריזוטו הקרמי ביותר וסלחן יותר לבשל איתו.

B . ארבוריו מגוון האורז הזה אינו עמילני כמו קרנרולי, אבל הוא הזמין ביותר. אורז בינוני זה יכול להיות קל לבישול יתר או להפוך לדייסתי, אבל עם תשומת לב זהירה, עדיין יכול לעשות ריזוטו נהדר.

C . Vialone Nano: האורז הקצר יותר שלו גדל באזור ונטו באיטליה ולא ניתן לגדלו עם כימיקלים. יש לו תכולת עמילן גבוהה, מתבשל מהר יותר מאשר קרנרולי, ומניב ריזוטו קרמי מאוד.

D . באלדו אורז באלדו הוא אורז שמנמן, טחון וקצר גרגירים הגדל בטורקיה. הגרגירים הם עמילניים ויכולים לספוג הרבה לחות, הופך אותו לקרמי ונימוח מאוד ושומר על צורתו היטב בעת בישול. אורז באלדו הוא בחירה מצוינת לריזוטו, פאייה ופילאפים טורקיים.


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Product Details
  • ISBN-13: 9781835786475
  • Binding: Paperback
  • Language: Judeo-Arabic
  • Returnable: N
  • Weight: 426 gr
  • ISBN-10: 1835786472
  • Height: 229 mm
  • No of Pages: 316
  • Spine Width: 17 mm
  • Width: 152 mm


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