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Gløggessens af rødvin

Gløggessens af rødvin
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Næringsindhold

Pr. portion på 35 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 30 kcal
2% DV
Fedt i alt 0.0g
0% DV
Kulhydrat i alt 0.9g
0% DV
Stivelse0.7g
Sukkerarter0.2g
Protein 0.0g
0% DV

Om

En lille mængde rødvin serveret i et vinglas. Meget lavt indhold af makronæringsstoffer, hvor kalorierne primært kommer fra alkohol frem for kulhydrat, fedt eller protein.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Cholin2.0mg0%
Folat1.0mcg0%
Niacin0.1mg1%
Vitamin K0.1mcg0%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium3.0mg0%
Kobber10.0mcg1%
Jern0.2mg1%
Magnesium4.0mg1%
Fosfor8.0mg1%
Kalium45.0mg1%
Selen0.1mcg0%
Natrium2.0mg0%

Glødet rødvinsessens

Indledning


Dette er rødvin, der med disciplin er reduceret til en koncentreret, silkeblød essens. Det er ikke en sauce i uformel forstand, men et præcist udtryk for vinens frugt, syre og tannin, skærpet ved reduktion og afsluttet med klarhed. Brugt sparsomt tilfører den dybde, glans og en mørk, elegant bitterhed til en anrettet tallerken.

Grundoplysninger om opskriften


  • Kategori: Reduktion

  • Køkken eller oprindelse: Klassisk europæisk

  • Rettype: Kondiment

  • Udbytte: 35 g

  • Portionsstørrelse: 35 g

  • Forberedelsestid: 5 minutter

  • Tilberedningstid: 25 minutter

  • Samlet tid: 30 minutter

  • Sværhedsgrad: Middel


  • Udstyr


  • Lille, tykbundet kasserolle

  • Finmasket si

  • Varmefast ske

  • Digitalvægt


  • Ingredienser


    Hovedkomponent


  • Rødvin, 175 g


  • Fremgangsmåde


  • 1. Hæld rødvinen i en lille, tykbundet kasserolle, og sæt den over middel varme. Bring den til en jævn simren på 4 til 5 minutter; overfladen skal bæve, ikke koge voldsomt.

  • 2. Hold den ved en blid simren i 18 til 22 minutter, og rør af og til for at forhindre ujævn reduktion. Vinen skal miste sin rå alkoholiske kant, blive mørkere i farven og blive blank.

  • 3. Reducér, indtil væsken vejer 35 g på en digitalvægt. På dette tidspunkt skal den let dække skeen og efterlade et rent spor, når skeen trækkes igennem den.

  • 4. Hæld reduktionen gennem en finmasket si over i en ren beholder. Brug den straks, mens den er varm, eller hold den kortvarigt og varm den forsigtigt op igen før servering.


  • Anretning og servering


    Dryp eller pensl reduktionen som en smal sø eller præcis linje under hovedelementet. Afslutningen skal være blank, koncentreret og behersket, med nok fylde til at hænge ved uden at flyde ud.

    Faglige noter


  • Reduktionen skal kontrolleres; hård kogning vil flade vinen ud og give en skarp bitterhed.

  • Det er afgørende at veje den færdige væske, da visuel bedømmelse alene ikke er tilstrækkeligt præcis.

  • Den færdige tekstur skal være flydende, men let sirupsagtig, aldrig klistret.
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