Vinos: Cada vino a su temperatura

Cada vino a su temperatura

Hay pocas cosas tan poco apetecibles como un vino blanco joven tomado a temperatura ambiente en verano, o un tinto de categoría, profundo y complejo, servido a menos de diez grados centígrados.

Los vinos blancos, el fino y la manzanilla, los rosados y los espumosos Deben beberse entre los 6 y los 10°C. A menos temperatura no expresarían sus cualidades aromáticas. Por encima de diez grados, salvo algunos blancos de crianza o de mucho cuerpo, el vino perdería su frescura natural y el más mínimo defecto se vería aumentado.

Los tintos jóvenes y ligeros Les viene bien una temperatura en torno a los 13-14°C

Los tintos de categoría, maduros y complejos Exigen entre 17 y 19°C Un tinto excesivamente frío presenta un perfil aromático plano. Un tinto demasiado caliente siempre resultará alcohólico y desequilibrado: perderá una buena parte de sus mejores cualidades.

Vinos: El vino mas adecuado

Blancos ligeros Crustáceos cocidos, pescados blancos poco condimentados (cocidos, a la plancha, a la barbacoa), fiambres poco especiados. Penedés, Rioja, Chacolí, La Mancha, Valdepeñas.

Blancos con cuerpo Crustáceos a la parrilla, moluscos de concha (ostras, almejas), pescados de sabor pronunciado. Rías Baixas, Rueda, Alella, Costers del Segre.

Blancos criados en madera Pescados y mariscos fuertemente condimentados, carnes de pollo o ternera a la brasa, ahumados, pescados marinados. Penedés, Navarra, Somontano, Rioja, Costers del Segre.

Rosados Pescados azules (sardina, bonito, atún, jurel), paellas y arroces secos de carne, pasta italiana, menestras de verduras, carnes de cerdo y pollo. Navarra, Valencia, Rioja, Ribera del Duero.

Tintos jóvenes Asados de cordero, carnes gelatinosas (morros, manos de cerdo), estofados de carne, pollo asado, asados de ternera, quesos de corta y media curación. Rioja, Ribera del Duero, Jumilla, La Mancha, Valdepeñas, Alicante

Tintos maduros Carnes rojas de vacuno (buey, vaca) asadas o a la parrilla, caza mayor (ciervo, jabalí, corzo) y determinadas especies de caza de pluma, como becada o paloma torcaz. Salsas complejas. Rioja, Ribera del Duero, Penedés, Priorato, Somontano, Navarra.

Espumosos Aperitivos y canapés, pescados y mariscos en general. Cava. Champagne.

Finos y manzanillas Frituras de pescados, gambas y langostinos cocidos, salazones de pescado, jamón y lomo ibéricos. Jerez, Montilla-Moriles./td>

Blancos dulces Frutas, foie-gras, quesos azules (Cabrales, Roquefort). Rioja, Alicante, Toro, Valencia, Navarra. Pedro Ximénez y olorosos dulces.

Vinos: TIPS

Cuál es el vino más adecuado

La relación entre vino y comida puede buscarse por afinidad o por contraste de sabores, aunque hay quien es partidario de tener en cuenta la textura o el aroma de los platos a la hora de combinarlos con el vino. El gusto personal y la experiencia son la mejor guía al respecto. No obstante, existen algunas pautas suficientemente contrastadas que conviene no perder de vista

Dough TIPS: Foolproof Pie Dough

Published September 1, 2010.
Cooks Illustrated

We wanted a recipe that is tender, flavorful, and—most important—consistent.

The Problem

Pie dough can go wrong so easily: dry dough that is too crumbly to roll out; a flaky but leathery crust; or a tender crust without flakes. And it's hard to get the same results every time.

The Goal

We wanted a pie dough recipe that bakes up tender and flaky every single time and also rolls out easily.

The Solution

The first step was to determine the right fat. A combination of butter and shortening provided the best balance of flavor and tenderness. The best method to cut the fat into the flour proved to be the food processor; it was the fastest and most consistent. But we couldn't figure out how to ensure same-sized pieces of butter time after time. The answer was to eliminate the pieces entirely. Rather than starting with all the flour in the processor, we put aside 1 cup of flour and processed the remaining 1 1/2 cups with all of the fat until it formed a unified paste. We added the reserved flour back to the bowl and pulsed it until it was just evenly distributed. Finally, we tackled the tenderness issue, which is partially determined by the amount of water added. The conundrum? In order to roll easily, dough needs more water, but more water makes crusts tough. We found the answer in the liquor cabinet: vodka. While gluten (the protein that makes crust tough) forms readily in water, it doesn't form in ethanol, and vodka is 60 percent water and 40 percent ethanol. So adding 8 tablespoons of vodka produces a moist, easy-to-roll dough that stays tender (because it contains only 6 1/2 tablespoons of water). The alcohol vaporizes in the oven.

Foolproof Pie Dough

For one 9-inch Double-Crust Pie.   Published September 1, 2010.   From Cook's Illustrated.

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

2 1/2	cups unbleached all-purpose flour (12 1/2 ounces)
1	teaspoon table salt
2	tablespoons sugar
12	tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2	cup chilled solid vegetable shortening , cut into 4 pieces
1/4	cup vodka , cold
1/4	cup cold water

Instructions

1. 1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Step-by-Step

Key Steps to Foolproof Pie Dough

1. MAKE A FAT AND FLOUR PASTE: Completely blending part of the flour with all of the butter ensures a consistent amount of fat-coated flour in the final dough.

2. ADD MORE FLOUR: Pulsing in the final cup of flour ensures a consistent amount of uncoated flour in the final dough.

3. ADD WATER AND VODKA: Sprinkling with water and vodka ensures even distribution. No need to skimp—unlike water, vodka won't make the dough tough.

Ribs Tips: Rethinking Braised Short Ribs

Published January 1, 2009.

Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.

The Problem

Since so much fat is rendered during the ribs’ stint in the oven, most recipes call for resting them in the braising liquid overnight, so that the fat solidifies into an easy-to-remove layer. However, most people don’t plan their dinners days in advance and with so much fat, skimming it off with a spoon doesn’t work well enough. The meat and sauce come out greasy, no matter how diligent one’s spoon-wielding.

The Goal

A silky, grease-free sauce and fork-tender short rib meat, all in a few hours.

The Solution

The first task was to choose the right rib. Instead of traditional bone-in short ribs, we used boneless short ribs, which rendered significantly less fat than bone-in. While we didn’t miss much flavor from the bones, we did want the body that the bones’ connective tissue added. To solve this, we sprinkled a bit of gelatin into the sauce to restore suppleness. We also wanted to ramp up the richness of the sauce. Taking a cue from our French-Style Pot Roast recipe, we jump-started flavor by reducing wine with browned aromatics (onions, shallots, celery, and carrots) before using it to cook the meat. This added the right intensity, but we need another cup of liquid to keep the meat half-submerged—the right level for braises. More wine yielded too much wine flavor; we used beef broth instead. As for the excess fat, the level was low enough that straining and defatting the liquid in a fat separator, and then reducing it concentrated the flavors, made for a rich, luxurious sauce for our soft, succulent boneless short ribs.

Braised Beef Short Ribs

Serves 6.   Published January 1, 2009.   From Cook's Illustrated.

Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations below. We recommend a bold red wine such as Cabernet Sauvignon or Côtes du Rhône. The test kitchen’s preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.

Ingredients

3 1/2	pounds boneless short ribs , trimmed of excess fat (see note and technique below)
	Kosher salt and ground black pepper
2	tablespoons vegetable oil
2	large onions , peeled and sliced thin from pole to pole (about 4 cups)
1	tablespoon tomato paste
6	medium garlic cloves , peeled
2	cups red wine (see note)
1	cup beef broth
4	large carrots , peeled and cut crosswise into 2-inch pieces
4	sprigs fresh thyme
1	bay leaf
1/4	cup cold water
1/2	teaspoon unflavored powdered gelatin

Instructions

1. 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
2. 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
3. 3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.

Rogel rápido

Estirar los discos de empanadas hasta lograr el tamaño de un plato mediano, pincharlos con un tenedor, acomodarlos en una asadera seca y cocinarlos en horno unos 10 minutos aproximadamente. Una vez fríos, rellenar con dulce de leche en varias capas. Batir las claras con el azúcar hasta obtener un merengue consistente y cubrir el alfajor.

Ingredientes

• 1 paquete de tapas de empanadas
• 1 kg. de dulce de leche

• 4 claras de huevo batidas a punto de nieve
• 100 grs. de azúca

Scones caseros

* colocar en un bol grande el 1/2 kilo de harina,junto con la azúcar y la sal,mezclar.
* en otro bol batir los huevos y la leche.Esta preparacion se le agrega a la anterior ayudandonos con una cuchara de madera.
* hechar la masa sobre la mesa expolvoreada de harina común unir bien la masa luego aplanarla con las manos hasta que quede unos 2 cm de espesor.
* Cortar con un molde de unos 2 1/2cm de diametro.
* Colocarlo en bandejas enmantecada y llevar a horno hasta que queden apenas doradas.
***Ricos,rapidos y economicos***

Ingredientes

• 1/2 k harina leudante
• 1 tasa de azúcar
• 1 cuchara de sal fina
• 200 g de margarina

• 3 huevos
• 1/2 tasa de leche
• harina común necesaria para ayudar en el amasado

Masa de Panqueques

Colocar en un bol los huevos y la sal, batir bien y agregar de a poco la harina alternando con la leche, hasta obtener una preparación omogenia, chirle sin grumos, dejar reposar 10 minutos, preparar los panquenques.En una sartén tipo panquequera de 18 cm. de diámetros, calentarla sobre la llama, pincelarla con manteca derretida, poner un cucharoncito de la mezcla y hacer correr rápidamente para que cubra bien toda la panquequera cocinar a fuego moderado, cuando los bordes comiencen a dorarse, el panqueque estará cocido de ese lado, darlo vuelta con una espátula y dejar cocinar unos minutos del otro lado.
Nota: Se tiene que echar cada vez una pequeña cantidad de pasta para obtener panqueques finos, se debe pincelar la panquequera con la manteca cada vez que se prepara un panqueque.

Ingredientes

• 3 huevos
• 1 pizca de sal fina

• 250 gr. de harina común
• 1/2 litro de leche

Masa para pizza

Colocar la harina en forma de corona, en un bol, agregar la levadura disuelta en el agua tibia donde se habrá agregado el aceite, sal y azúcar, mezclar estos ingredientes tomando de a poco la harina hasta formar un bollo, amasar sobre la mesa unos cuantos minutos hasta que la masa este lisa y suave. Colocar el bollo en un bol tapar con papel film, arriba un repasador y llevar a un lugar templado hasta que leude el doble de su volumen, en ese punto colocar la masa sobre la mesada, estirar con la punta de los dedos y colocar sobre la pizzera aceitada, darle forma a la pizza y dejar reposar en lugar tibio unos 15 minutos, cubrir con la cubierta que se desea, o bien hacer un tipo de prepizza cocinando solamente la masa primero, aceitando ligeramente la superficie, o con una ligera capa de salsa de tomate. Llevar a horno de temperatura moderada unos 10 a 15 minutos.

Ingredientes

• Ingredientes
• Para 1 pizza
• 300 gr. de harina
• 30 gr. de levadura de cerveza

• 1/2 taza de agua tibia
• 1 cdita de sal
• 2 cdas de aceite
• 1 cdita de azúca

Papas rellenas con queso

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Ingredientes

• 6 papas medianas a grandes de forma linda y tamaño parejo
• 1 cda. aceite de oliva
• 50 grs. de manteca
• 5 cdas. de leche caliente

• 8 cdas. de queso en hebras
• 1 cebolla de verdeo picada y rehogada
• sal y pimienta

 

 

 

 

 

 

Lavar las papas, secarlas y untarlas con el aceite de oliva;

salarlas y ponerlas sore una placa para horno 

cocinarlas en horno moderado por 60 a 70 minutos, o hasta que al pincharlas con un cuchillo estén tiernas

Dejar entibiar 10 minutos y sacarles una tapa;

pelar las tapas, descartar la piel y ubicarlas en un bol.

Ahuecar el resto de la papa dejando por lo menos 1 cm. de borde para no romperla.

Reservar los cascos que parecerán botecitos.
Pisar la papa que se sacó junto con la manteca, la leche y hacer un buen puré.

Salpimentar.
Agregar la cebolla de verdeo picada y el queso en hebras, mezclar hasta integrar bien.

Rellenar los cascos y volverlos a ubicar sobre la placa de horno.
Hornear a temperatura moderada, hasta derretir el queso y lograr un lindo dorado.

Meringues TIPS and Secrets

Shaping Meringues

Use 2 soupspoons to drop 2 tablespoon dollops onto parchment paper-lined baking sheets. Place 3 rows of 5 cookies on each sheet.

Beating Egg Whites for Meringue

Properly whipped meringue is glossy and smooth, with the consistency of shaving cream.

Chocolate Chip Meringues

30 cookies.   Published December 8, 2006.  
Cook´s Illustrated

Avoid making meringues on humid days, as they will never crisp. If your whites happen to have a little yolk or cracked shell in them, use a clean half eggshell to fish it out. Contrary to the old wive’s tale, we found that a speck or two of yolk won’t prevent the whites from whipping. If you have no cream of tartar, you can substitute 1/4 teaspoon lemon juice or white vinegar.

Ingredients

4	large egg whites , room temperature
1/4	teaspoon cream of tartar
1	cup sugar (7 ounces)
3/4	teaspoon vanilla extract
1	cup mini chocolate chips

Instructions

1. 1. Adjust oven racks to upper- and lower-middle positions and heat oven to 200 degrees. Line 2 large baking sheets with parchment paper.
2. 2. With electric mixer, beat egg whites at medium-low speed until opaque and frothy, about 30 seconds. Add cream of tartar, increase speed to medium-high, and, watching carefully, beat egg whites until white, thick, voluminous, and consistency of shaving cream (see photo below), about 90 seconds. Slowly sprinkle in half of sugar and continue to beat until incorporated, about 60 seconds. Add vanilla. Reduce speed to lowest possible setting, sprinkle in remaining sugar, and mix just until incorporated.
3. 3. Fold chocolate chips into the meringue.
4. 4. Following illustration below, use 2 soupspoons to place dollops of meringue, 2 tablespoons each (about size of walnut), 1 inch apart, fitting 3 rows of 5 cookies on each sheet. Bake for 1 1/2 hours or until cookies have smooth, dry, and firm exteriors. Turn oven off and allow cookies to cool in oven for several hours. Once cool, store cookies in an airtight container, where they will keep for up to 2 weeks.

Individual Brownies

Published November 1, 2003. - Cook´s Illustrated

When baking brownies, Michelle Miceli of Cranston, R.I., pours the batter into greased muffin tins rather than a baking pan for easy no-cut brownies. The treats are perfect for tossing into a lunchbox or for portable snacking. Fill regular muffin tins with brownie batter to a depth of 1 inch, or two-thirds full. We found that our recipe for Chewy, Fudgy Triple Chocolate Brownies (see the May/June 2000 issue) cooked up in just 15 minutes, less than half of the normal baking time. See Illustrated Technique