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최고의 와인 칵테일 가이드

최고의 와인 칵테일 가이드

          
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International Edition


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About the Book

와인을 주입하는 것은 즐거움이 될 수 있으며 좋은 음식, 음료 및 훌륭한 식사를 향상시킬 수 있습니다! 와인을 가열하면 알코올 성분과 아황산염은 사라지고 에센스만 남고 은은한 향이 납니다. 첫 번째이자 가장 중요한 규칙은 요리할 때나 마실 음료에만 와인을 사용하는 것입니다. 마시지 않을 와인은 절대 사용하지 마세요! 와인의 맛이 마음에 들지 않으면 와인을 사용하기로 선택한 요리와 음료도 마음에 들지 않을 것입니다.

소위 "요리용 와인"을 사용하지 마십시오! 이 와인은 일반적으로 짠맛이 있으며 선택한 요리와 메뉴의 맛에 영향을 미치는 기타 첨가물을 포함합니다. 요리/줄이기 과정은 품질이 낮은 와인의 최악의 결과를 낳게 됩니다.


와인은 주방에서 세 가지 주요 용도로 사용됩니다. 매리네이드 재료로, 조리용 액체로, 완성된 요리의 향료로 사용됩니다.


요리에서 와인의 기능은 음식의 맛과 향을 강화하고 강화하고 강조하는 것입니다. 요리하는 음식의 맛을 가리는 것이 아니라 오히려 강화하는 것입니다.

최상의 결과를 얻으려면 서빙 직전에 와인을 접시에 추가하지 마십시오. 와인은 음식이나 소스와 함께 끓여서 풍미를 높여야 합니다. 요리하는 동안 음식과 함께 또는 소스와 함께 끓여야 합니다. 와인이 요리되면서 맛이 줄어들고 추출물이 됩니다.


와인이 모든 요리에 어울리는 것은 아니라는 점을 기억하세요. 한 끼에 두 가지 이상의 와인 기반 소스가 단조로울 수 있습니다. 와인을 사용하는 것은 완성된 요리에 기여할 만한 것이 있을 때만 요리하는 것입니다.


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Product Details
  • ISBN-13: 9781835647646
  • Binding: Paperback
  • Language: Korean
  • Returnable: N
  • Weight: 290 gr
  • ISBN-10: 1835647642
  • Height: 229 mm
  • No of Pages: 210
  • Spine Width: 11 mm
  • Width: 152 mm


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