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Esencija kuvanog crnog vina

Esencija kuvanog crnog vina
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Nutritivne vrednosti

Po porciji od 35 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 30 kcal
2% DV
Ukupne masti 0.0g
0% DV
Ukupni ugljeni hidrati 0.9g
0% DV
Skrob0.7g
Šećeri0.2g
Proteini 0.0g
0% DV

O proizvodu

Mala količina crnog vina servirana u vinskoj čaši. Vrlo malo makronutrijenata, a kalorije potiču pre svega iz alkohola, a ne iz ugljenih hidrata, masti ili proteina.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Holin2.0mg0%
Folat (B9)1.0mcg0%
Niacin (B3)0.1mg1%
Vitamin K0.1mcg0%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum3.0mg0%
Bakar10.0mcg1%
Gvožđe0.2mg1%
Magnezijum4.0mg1%
Fosfor8.0mg1%
Kalijum45.0mg1%
Selen0.1mcg0%
Natrijum2.0mg0%

Esencija kuvanog crvenog vina

Uvodna napomena


Ovo je crveno vino pažljivo redukovano u koncentrovanu, svilenkastu esenciju. To nije sos u uobičajenom smislu, već precizan izraz voćnosti, kiselosti i tanina vina, izoštren redukcijom i završen jasnoćom. Korišćena štedljivo, daje dubinu, sjaj i tamnu, elegantnu gorčinu pažljivo komponovanom tanjiru.

Osnovne informacije o receptu


  • Kategorija jela: Redukcija

  • Kuhinja ili poreklo: Klasična evropska

  • Vrsta jela: Začin / dodatak

  • Prinos: 35 g

  • Veličina porcije: 35 g

  • Vreme pripreme: 5 minuta

  • Vreme kuvanja: 25 minuta

  • Ukupno vreme: 30 minuta

  • Težina pripreme: Srednje zahtevno


  • Oprema


  • Mala šerpa sa debelim dnom

  • Fino sito

  • Kašika otporna na toplotu

  • Digitalna vaga


  • Sastojci


    Glavna komponenta


  • Crveno vino, 175 g


  • Postupak


  • 1. Sipajte crveno vino u malu šerpu sa debelim dnom i stavite je na srednju temperaturu. Dovedite do ujednačenog laganog vrenja za 4 do 5 minuta; površina treba blago da podrhtava, a ne da snažno ključa.

  • 2. Održavajte blago vrenje 18 do 22 minuta, povremeno mešajući da biste sprečili neravnomernu redukciju. Vino treba da izgubi sirovu alkoholnu oštrinu, potamni i postane sjajno.

  • 3. Redukujte dok tečnost na digitalnoj vagi ne dostigne masu od 35 g. U tom trenutku treba blago da oblaže kašiku i da ostavlja čist trag kada se kašika provuče kroz nju.

  • 4. Procedite redukciju kroz fino sito u čistu posudu. Upotrebite odmah dok je topla ili je kratko sačuvajte pa nežno podgrejte pre serviranja.


  • Serviranje i prezentacija


    Kašikom nanesite ili četkicom povucite redukciju u uskom bazenu ili preciznoj liniji ispod glavnog elementa. Završni izgled treba da bude sjajan, koncentrisan i odmeren, sa dovoljno tela da prijanja bez razlivanja.

    Profesionalne napomene


  • Redukcija mora biti kontrolisana; jako ključanje će izravnati vino i stvoriti grubu gorčinu.

  • Merenje završne tečnosti je neophodno, jer vizuelna procena sama po sebi nije dovoljno precizna.

  • Završna tekstura treba da bude tečna, ali blago sirupasta, nikada lepljiva.
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