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Mulled Red Wine Essence

Mulled Red Wine Essence
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Nutrition Facts

Bawat serving na 35g

% Daily Value batay sa 2000 kcal na diyeta

Calories 30 kcal
2% DV
Kabuuang Taba 0.0g
0% DV
Kabuuang Carbohydrate 0.9g
0% DV
Almirol0.7g
Asukal0.2g
Protina 0.0g
0% DV

Tungkol dito

Isang maliit na buhos ng red wine sa baso. Napakababa ng macronutrients nito, at ang calories ay pangunahing mula sa alcohol kaysa sa carbs, taba, o protina.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Choline2.0mg0%
Folate (B9)1.0mcg0%
Niacin (B3)0.1mg1%
Bitamina K0.1mcg0%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum3.0mg0%
Tanso10.0mcg1%
Bakal0.2mg1%
Magnesiyo4.0mg1%
Posporus8.0mg1%
Potasyo45.0mg1%
Selenium0.1mcg0%
Sodyum2.0mg0%

Esensiya ng Pinakuluang Pulang Alak

Paunang tala


Ito ay pulang alak na maingat na pinakuluan hanggang sa maging isang puro at malasutlang esensiya. Hindi ito sarsa sa karaniwang pakahulugan, kundi isang tumpak na pagpapahayag ng prutas, asim, at tannin ng alak, pinatindi ng pagbabawas at tinapos nang may kalinawan. Kapag ginamit nang matipid, nagbibigay ito ng lalim, kintab, at isang maitim at eleganteng kapaitan sa isang maayos na inihandang plato.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Reduction

  • Lutuin o pinagmulan: Klasikal na Europeo

  • Uri ng kurso: Kondimento

  • Yield: 35 g

  • Laki ng serving: 35 g

  • Oras ng paghahanda: 5 minuto

  • Oras ng pagluluto: 25 minuto

  • Kabuuang oras: 30 minuto

  • Antas ng hirap: Katamtaman


    • Kagamitan


  • Maliit na kaserolang may makapal na ilalim

  • Pinong salaan

  • Kutsarang hindi tinatablan ng init

  • Digital na timbangan


    • Mga sangkap


    Pangunahing bahagi


  • Pulang alak, 175 g


    • Paraan


  • 1. Ibuhos ang pulang alak sa isang maliit na kaserolang may makapal na ilalim at ilagay sa katamtamang init. Pakuluin hanggang sa banayad at tuloy-tuloy na pag-simmer sa loob ng 4 hanggang 5 minuto; dapat ay nanginginig lamang ang ibabaw, hindi marahas na kumukulo.

  • 2. Panatilihin ang banayad na pag-simmer sa loob ng 18 hanggang 22 minuto, hinahalo paminsan-minsan upang maiwasan ang hindi pantay na pagbabawas. Dapat mawala ang hilaw na tapang ng alkohol ng alak, umitim ang kulay, at maging makintab.

  • 3. Bawasan hanggang ang likido ay tumimbang ng 35 g sa digital na timbangan. Sa puntong ito, dapat ay bahagya nitong nababalutan ang kutsara at nag-iiwan ng malinis na guhit kapag hinila ang kutsara rito.

  • 4. Salain ang reduction sa pamamagitan ng pinong salaan papunta sa isang malinis na lalagyan. Gamitin agad habang mainit-init pa, o itabi nang sandali at dahan-dahang painitin muli bago ihain.


    • Pagplating at paghahain


    Isandok o ipahid ang reduction bilang isang makitid na lawa o tumpak na guhit sa ilalim ng pangunahing sangkap. Dapat ay makintab, puro, at may pagpipigil ang tapos na anyo, na may sapat na lapot upang dumikit nang hindi kumakalat.

    Mga propesyonal na tala


  • Dapat kontrolado ang reduction; ang malakas na pagkulo ay magpapapurol sa alak at magbubunga ng mapaklang kapaitan.

  • Mahalaga ang pagtimbang sa huling likido, dahil hindi sapat ang paghusga batay lamang sa itsura.

  • Ang natapos na tekstura ay dapat dumadaloy ngunit bahagyang malapot na parang syrup, hindi kailanman malagkit.
    • KetoMababa sa CarbVeganVegetarianPaleoMediterraneanWalang GlutenWalang DairyWhole30
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