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Warm rooiwyn-ekstrak

Warm rooiwyn-ekstrak
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Voedingsfeite

Per porsie van 35 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 30 kcal
2% DV
Totale vet 0.0g
0% DV
Totale koolhidrate 0.9g
0% DV
Stysel0.7g
Suikers0.2g
Proteïen 0.0g
0% DV

Oor

'n Klein skinkie rooiwyn is sigbaar in 'n wynglas. Dit is baie laag in makrovoedingstowwe, met kalorieë wat hoofsaaklik uit alkohol kom eerder as koolhidrate, vet of proteïen.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Cholien2.0mg0%
Folaat (B9)1.0mcg0%
Niasien (B3)0.1mg1%
Vitamien K0.1mcg0%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium3.0mg0%
Koper10.0mcg1%
Yster0.2mg1%
Magnesium4.0mg1%
Fosfor8.0mg1%
Kalium45.0mg1%
Selenium0.1mcg0%
Natrium2.0mg0%

Gekruide Rooiwyn-essens

Hoofnota


Dit is rooiwyn wat met dissipline gereduseer is tot ’n gekonsentreerde, syagtige essens. Dit is nie ’n sous in die alledaagse sin nie, maar ’n presiese uitdrukking van die wyn se vrug, suurheid en tannien, verskerp deur reduksie en afgewerk met helderheid. Spaarsaam gebruik, verleen dit diepte, glans en ’n donker, elegante bitterheid aan ’n saamgestelde bord.

Resep-noodsaaklikhede


  • Geregkategorie: Reduksie

  • Kookkuns of oorsprong: Klassieke Europese

  • Gangtipe: Kondiment

  • Opbrengs: 35 g

  • Porsiegrootte: 35 g

  • Voorbereidingstyd: 5 minute

  • Gaarmaaktyd: 25 minute

  • Totale tyd: 30 minute

  • Moeilikheidsgraad: Matig


  • Toerusting


  • Klein swaarboom-kastrol

  • Fynmaas-sif

  • Hittebestande lepel

  • Digitale skaal


  • Bestanddele


    Hoofkomponent


  • Rooiwyn, 175 g


  • Metode


  • 1. Gooi die rooiwyn in ’n klein swaarboom-kastrol en plaas dit oor medium hitte. Bring dit in 4 tot 5 minute tot ’n bestendige prut; die oppervlak moet tril, nie heftig kook nie.

  • 2. Handhaaf ’n sagte prut vir 18 tot 22 minute en roer af en toe om ongelyke reduksie te voorkom. Die wyn moet sy rou alkoholiese skerpte verloor, donkerder van kleur word en glansend raak.

  • 3. Reduseer totdat die vloeistof 35 g op ’n digitale skaal weeg. Op hierdie punt moet dit die lepel liggies bedek en ’n skoon spoor laat wanneer die lepel daardeur getrek word.

  • 4. Giet die reduksie deur ’n fynmaas-sif in ’n skoon houer. Gebruik dit onmiddellik terwyl dit warm is, of hou dit kortliks en verhit dit weer saggies voor opdiening.


  • Uitplatering en bediening


    Skep of kwas die reduksie in ’n smal poel of presiese lyn onder die hoofelement. Die afwerking moet glansend, gekonsentreerd en ingetoë wees, met genoeg liggaam om te kleef sonder om uit te sprei.

    Professionele notas


  • Reduksie moet beheer word; ’n harde kook sal die wyn afplat en ’n skerp bitterheid oplewer.

  • Om die finale vloeistof te weeg is noodsaaklik, aangesien visuele beoordeling alleen nie voldoende presies is nie.

  • Die finale tekstuur moet vloeibaar maar liggies stroperig wees, nooit klewerig nie.
  • KetoLae koolhidraatVeganVegetariesPaleoMediterreensGlutenvrySuiwelvryWhole30
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