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Bife a la Parrilla con Chimichurri y Papa Asada

Bife a la Parrilla con Chimichurri y Papa Asada
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Notitia nutritionis

Per portionem 430g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 780 kcal
39% DV
Adeps totalis 46.0g
71% DV
Adeps monoinsaturatus20.0g
Adeps polyinsaturatus6.0g
Adeps saturatus16.0g
Adeps trans1.0g
Carbohydrata totalia 42.0g
14% DV
Fibra5.0g
Amylum34.0g
Sacchara4.0g
Proteinum 48.0g
96% DV
Proteinum animale43.0g
Proteinum vegetabile5.0g

De

Una porción de carne de res a la parrilla al estilo argentino, acompañada de chimichurri, otra salsa tradicional y una papa asada.

Ingredientia

  • grilled beef steak 220g
  • baked potato 180g
  • chimichurri sauce 20g
  • other traditional sauce 10g

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.0mcg13%
Cholinum120.0mg22%
Folatum (B9)35.0mcg9%
Niacinum (B3)11.0mg69%
Acidum pantothenicum (B5)1.8mg36%
Riboflavinum (B2)0.3mg27%
Thiaminum (B1)0.2mg15%
Vitaminum A20.0mcg2%
Vitaminum B124.5mcg188%
Vitaminum B60.9mg53%
Vitaminum C18.0mg20%
Vitaminum D0.4mcg2%
Vitaminum E1.8mg12%
Vitaminum K25.0mcg21%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium45.0mg5%
Chromium6.0mcg17%
Cuprum0.2mcg0%
Iodum18.0mcg12%
Ferrum4.8mg27%
Magnesium65.0mg15%
Manganum0.3mg15%
Molybdaenum14.0mcg31%
Phosphorus420.0mg60%
Kalium980.0mg21%
Selenium42.0mcg76%
Natrium720.0mg31%
Zincum8.0mg73%

Biftecum ad Craticulam cum Chimichurri et Tubere Assato

Praefatio



Haec est mensa Argentina forma sua directissima: caro bubula super ignem, tuber cum interiore sicco et cedente, et salsamenta quae acuunt potius quam obtegunt. Ferculum ex contrariis pendet—ustum, sal, opulentia, et aciditas certa proportione retenta. Si recte paratur, non est cibus rusticus; est coctio disciplinata animo liberali.

Rationes praecipuae recipe



  • Categoria ferculi: Patina carnis ad craticulam assae

  • Culina sive origo: Argentina

  • Genus cursus: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 430 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 30 minuta

  • Tempus totale: 40 minuta

  • Difficultas: Media


    • Instrumenta



  • Craticula carbonaria vel gravis patina ad craticulam

  • Furnus

  • Lanx coctilis

  • Thermometrum instantanee legens

  • Parva cacabus vel catinus calori resistens ad salsamenta tepefacienda

  • Forceps

  • Tabula vel lanx ad quiescendum


    • Ingredientia



    Partes principales


  • 220 g bifteci bubuli ad craticulam assi

  • 180 g tuberis assati

  • 20 g salsamenti chimichurri

  • 10 g salsamenti traditionalis


    • Methodus



  • 1. Tuber para.

    • Furnum ad 220°C calefac. Pone 180 g tuberis assati in lance coctili et coque per 30 ad 40 minuta, pro magnitudine, donec cutis sicca sit et centrum apici cultri omnino cedat. Caro interior debet esse floccosa et omnino tenera, nulla resistentia in medio relicta.

  • 2. Carnem coque.

    • 220 g bifteci bubuli leviter condi, si a ratione ferculi requiritur, deinde super ignem magnum ad craticulam assa per 2 ad 4 minuta ex utraque parte, pro crassitudine, donec foris alte brunneum sit et ad gradum optatum coctum. Ad exitum medium-rubrum, biftecum remove ad temperaturam internam 52°C ad 54°C; ad medium, remove ad 57°C ad 60°C. Sine quiescere per 5 minuta, ut suci considant et caro relaxetur.

  • 3. Salsamenta tepefac.

    • 20 g salsamenti chimichurri et 10 g salsamenti traditionalis ad temperaturam cubiculi adduc, vel lenissime tepefac per 1 ad 2 minuta si paulo tepida ministrari debent. Debent manere fluida et clara, non tam calida ut indolem suam hebetent.

  • 4. Tuber perfice.

    • Tuber assatum in longum divide. Aperi illud leviter apice cultri, ut interior pars vaporet et laxetur. Caro interior integra sed mollis manere debet, textura sicca et floccosa potius quam umida.

    In patina componere et ministrare



    Pone tuber assatum paulum extra centrum in patina calida et biftecum ad craticulam assum iuxta colloca, ita ut superficies brunnea conspici possit. Cochleari chimichurri super vel iuxta carnem infunde, et salsamento traditionali quasi modico accentu perfice. Patina debet apparere aequata et deliberata: caro prima, tuber secundum, salsamenta ut nota finalis clara.

    Notae professionales



  • Biftecum valde brunneum esse debet sed numquam nimis coctum; crusta et tempus quietis qualitatem finalem definiunt.

  • Tuber coquendum est donec cutis omnino sicca sit; aliter grave videbitur iuxta carnem.

  • Salsamenta sapore et positione distincta serva, ut ferculum claritatem suam Argentinam retineat.
    • Sine GlutineSine LacteisAequilibrata
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