lai upes ūdens + šnabis būtu kaut kāda antiseptika, tad minimālais šnabja daudzums būtu 50/50

šaubos ka šnabī vārīja zivis ;)

un vispār ūdens tāpēc arī tiek vārīts un šnabis tam vārītam ūdenim kā zaķim stopsignāls

(Reply to this) (Parent) (Thread)

Es tikai apstāstu vēsturisku faktu, kādēļ, pārējās techniskās nianses lūdzu veltiet senčiem:))

(Reply to this) (Parent) (Thread)

nēnu - kādi fakti - spirta kaut vai 3% šķīdums nekādu antiseptiku netaisa, drīzāk barotne biotikām visādām

(Reply to this) (Parent)

es saprastu, ka spirts kaut kādus taukus šķīdina, bet līdz tādiem skaidrojumiem neviens nenolaižas, a pašam zināšanu trūkst

(Reply to this) (Parent) (Thread)

Alcohol and Flavor We experience the presence of alcohol in a food through our senses of taste, smell, and touch. The alcohol molecule bears some resemblance to a sugar molecule, and indeed it has a slightly sweet taste. At high concentrations, those typical of distilled spirits and even some strong wines, alcohol is irritating, and produces a pungent, “hot” sensation in the mouth, as well as in the nose. As a volatile chemical, alcohol has its own distinctive aroma, which we experience at its purest in unflavored grain alcohol or vodka. Its chemical compatibility with other aroma compounds means that concentrated alcohol tends to bind aromas in foods and drinks and inhibit their release into the air. But at very low concentrations, around 1% or less, alcohol actually enhances the release of fruity esters and other aroma molecules into the air. This is one reason that wine, vodka, and other alcohols are valuable ingredients in general cooking, provided that the proportion is small or the alcohol mostly removed by long cooking.

Cooking with Alcohol
Cooks use wines, beers, and distilled spirits as ingredients in a broad range of dishes, from savory soups and sauces and stews to sweet creams and cakes, soufflés and sorbets. They contribute distinctive flavors, often including acidity, sweetness, and savoriness (from glutamic and succinic acids), and the aromatic dimension provided by alcohol and other volatile substances. Some qualities can be a challenge for the cook to work with, including the astringency of red wines and the bitterness of most beers. The alcohol itself also provides a third kind of liquid — in addition to water and oil — into which flavor and color molecules can be extracted and dissolved, as well as reactive molecules that can combine with other substances in the food to generate new aromas and greater depth of flavor. While large amounts of alcohol tend to trap other volatile molecules in the food, small traces boost their volatility and so intensify aroma.
At the same time that alcohol itself can be an asset for the cook, it can also be a liability. Alcohol has its own pungent, slightly medicinal qualities, and these qualities are heightened and can become harsh in hot foods. Cooks may therefore simmer or boil sauces for some time to evaporate off as much alcohol as possible. In the showy preparation called the flambé, from the French for “to flame,” they ignite the heated vapors of spirits and high-alcohol wines into flickering, ghostly blue flames to burn off the alcohol and give a lightly singed flavor to a dish. However, none of these techniques leave a food free of alcohol. Experiments have shown that long-simmered stews retain about 5% of the alcohol initially added, briefly cooked dishes from 10 to 50%, and flambés as much as 75%.

Harold McGee, On Food & Cooking

(Reply to this) (Parent) (Thread)

spriežot pēc šitā, šnabis ir jāgāž klāt itvisam, izņemot vārītas olas

kamēr vīnu gāšana ēdienos tiek skaidrota ar skābuma līmeņa regulēšanu, nevis alkohogolisko maģisko efektu

lai gan pret alkohola maģiju man nekādu pretenziju, tīrā veidā gan

(Reply to this) (Parent)