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Bullae Suecicae cum Iure Cremoris

Bullae Suecicae cum Iure Cremoris
Relatum a @test3 | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 220g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 420 kcal
21% DV
Adeps totalis 30.0g
46% DV
Adeps monoinsaturatus13.0g
Adeps polyinsaturatus4.0g
Adeps saturatus11.0g
Adeps trans0.5g
Carbohydrata totalia 12.0g
4% DV
Fibra1.0g
Amylum10.0g
Sacchara3.0g
Proteinum 24.0g
48% DV
Proteinum animale22.0g
Proteinum vegetabile2.0g

De

Portio bullarum carnis more Suecico, e carne trita mixta factarum et aromatibus conditarum, cum iure cremoso locuplete.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.0mcg13%
Cholinum70.0mg13%
Folatum (B9)18.0mcg5%
Niacinum (B3)5.0mg31%
Acidum pantothenicum (B5)1.1mg22%
Riboflavinum (B2)0.3mg23%
Thiaminum (B1)0.2mg17%
Vitaminum A120.0mcg13%
Vitaminum B121.8mcg75%
Vitaminum B60.3mg18%
Vitaminum C1.0mg1%
Vitaminum D0.8mcg4%
Vitaminum E1.2mg8%
Vitaminum K4.0mcg3%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium45.0mg5%
Chromium2.0mcg6%
Cuprum0.1mcg0%
Iodum20.0mcg13%
Ferrum2.8mg16%
Magnesium25.0mg6%
Manganum0.1mg2%
Molybdaenum5.0mcg11%
Phosphorus220.0mg31%
Kalium320.0mg7%
Selenium18.0mcg33%
Natrium650.0mg28%
Zincum3.2mg29%

Globuli Carnis Suecici cum Iure Cremoris

Praefatio


Globuli carnis Suecici moderationis exemplum sunt: caro tenera, bene condita, iuri cremoris velutino opponitur, quod potius complet quam opprimit. Ferculum per aequilibrium valet, cum ubertas per diligentiam et texturam puram mollemque contineatur. Si recte apponitur, contractum, elegans, et penitus satisfaciens esse debet.

Elementa essentialia recipe


  • Categoria ferculi: Ferculum principale

  • Culinaria sive origo: Suecica

  • Genus cursus: Entrée salsa

  • Portio: 1 portio

  • Magnitudo portionis: 220 g

  • Tempus praeparationis: 5 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 15 minuta

  • Difficultas: Facilis


    • Instrumenta


  • Patella parva ad assandum

  • Cochlear vel spatula calori resistens

  • Patina ad serviendum


    • Ingredientia


    Globuli carnis


  • 180 g globulorum carnis


    • Ius cremoris


  • 40 g iuris cremoris


    • Modus


  • 1. Globulos carnis in patellam parvam ad assandum super ignem medium pone. Leniter calefac per 6 ad 8 minuta, semel aut bis vertens, donec penitus calidi sint et superficies leviter illita atque mollis appareat. Globuli carnis teneri manere debent, non sicci neque nimis adusti.

  • 2. Ius cremoris in patellam adde et ignem ad gradum humilem redige. Misce vel circumage per 1 ad 2 minuta, tantum donec ius laxetur, globulos carnis aequaliter obducat, et nitidum atque lene videatur. Ne sine eum bullire.

  • 3. Cum ius in tenui aequali strato adhaeret et globuli carnis in medio calidi sunt, statim ab igne remove.


    • Instructio et servitium


    Globulos carnis ordinate in patina calida dispone et ius cremoris super eos et circa eos in moderata collectione infunde. Praesentatio finalis compacta esse debet, cum ius globulos carnis ambiat potius quam obruat.

    Notae professionales


  • Calor lenis teneritudinem globulorum carnis servat et ius subtile conservat.

  • Ius sericum manere debet; quilibet fervor texturam eius hebetabit.

  • Statim servi, dum globuli carnis calidi sunt et ius fluidum manet.
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