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Cartea Ultimei de Gurmet Risotto

Cartea Ultimei de Gurmet Risotto


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About the Book

De ce orezul este atât de important în risotto


Risotto, cel mai de bază, este orezul gătit în bulion. Orezul este vedeta aici, deoarece produce amidon - amestecarea constantă în timpul procesului de gătire freacă amidonul de pe suprafața orezului, unde se dizolvă și îngroașă lichidul de gătit. Alegerea unui orez care nu are suficient amidon înseamnă că textura cremoasă caracteristică a unui risotto bun nu va fi niciodată atinsă.


Deci, ce face un orez risotto bun? Căutați orez cu bob scurt până la mediu ca mărime, plin și cu un conținut ridicat de amilopectină (amidon). Aceste tipuri de orez rezistă, de asemenea, bine la amestecarea constantă - textura finală este moale, dar are o ușoară mestecare în centrul fiecărui bob.


Tipuri de orez risotto


A. Carnaroli: Numit "regele" sau "caviarul" orezului risotto, bucătarilor le place să îl folosească pe acesta pentru aroma sa extraordinară și pentru că fiecare bob își menține forma. De asemenea, produce cel mai cremos risotto și este mai îngăduitor să gătești.

B. Arborio: Această varietate de orez nu este la fel de amidonată ca carnaroli, dar este cea mai disponibilă. Acest orez cu bob mediu poate fi ușor de gătit sau de a deveni moale, dar cu o atenție atentă, poate face totuși un risotto groza


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Product Details
  • ISBN-13: 9781835646076
  • Publisher: Iulia Tocmelea
  • Binding: Paperback
  • Language: Romanian
  • Returnable: N
  • Weight: 503 gr
  • ISBN-10: 1835646077
  • Publisher Date: 25 Sep 2023
  • Height: 229 mm
  • No of Pages: 336
  • Spine Width: 18 mm
  • Width: 152 mm


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