However, if your ingredients are bad, even the 3-2-1 rule or shaking vigorously won't help. The errors described so far can be avoided relatively easily if you have bought the right ingredients. Improper quality ingredients in cocktails At least half an eggwhite of size M per glassĤ. maximum one eggwhite of size M per glass. Here are two approximate values you can use for orientation: If you use too much eggwhite, the drink will taste fade and not like Whisky Sour. If you use too little eggwhite, these effects will not occur. With the right amount of eggwhite, your Whisky Sour will be creamy, have an appealing head and round off the taste. Protein in Whisky Sour: too little, too much, too old You should also shake vigorously, but not as vigorously as the first shake.ģ. In the wet shake, all the ingredients combine and are cooled down. Shake really hard for at least 12 seconds to foam the egg whites. The first shake, the dry shake, is the most important step for a good head of foam. To make a nice head of foam when straining and to combine the ingredients and their flavours well, you need to shake your cocktail really well. If your ingredients deviate from this and taste, for example, significantly stronger, sourer or sweeter, you should adjust the ratio accordingly.
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