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Hamburger au fromage avec bacon et oignons, servi avec frites cheddar garnies

Hamburger au fromage avec bacon et oignons, servi avec frites cheddar garnies
Relatum a @test3 | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 640g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 1620 kcal
81% DV
Adeps totalis 108.0g
100% DV
Adeps monoinsaturatus49.0g
Adeps polyinsaturatus13.0g
Adeps saturatus39.0g
Adeps trans2.4g
Carbohydrata totalia 103.0g
34% DV
Fibra8.0g
Amylum85.0g
Sacchara10.0g
Proteinum 58.0g
100% DV
Proteinum animale50.0g
Proteinum vegetabile8.0g

De

Grand cheeseburger de style restaurant avec bacon et oignons, servi avec des frites garnies au cheddar et au bacon. Plat très riche en calories, en lipides et en sodium, avec un apport élevé en protéines et en glucides raffinés.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)18.0mcg60%
Cholinum155.0mg28%
Folatum (B9)105.0mcg26%
Niacinum (B3)12.5mg78%
Acidum pantothenicum (B5)2.6mg52%
Riboflavinum (B2)0.8mg62%
Thiaminum (B1)0.7mg58%
Vitaminum A220.0mcg24%
Vitaminum B123.4mcg142%
Vitaminum B61.1mg65%
Vitaminum C18.0mg20%
Vitaminum D1.2mcg6%
Vitaminum E2.4mg16%
Vitaminum K42.0mcg35%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium620.0mg62%
Cuprum260.0mcg29%
Ferrum6.8mg38%
Magnesium78.0mg19%
Phosphorus690.0mg99%
Kalium1280.0mg27%
Selenium46.0mcg84%
Natrium1980.0mg86%
Zincum10.4mg95%

Isicium bubulum cum caseo, lardo, cepa et tuberibus frixis Cheddar onustis

Praefatio



Haec est patina composita ex isicio et tuberibus frixis, in contrariis structa: isicium bubulum rite conditum, panis brioche mollis, et superpositio acris ac sapida e lardo et cepa, quae isicio altitudinem saporis dat. Tubera frixa non sunt accessio neglegenda; eandem rationem casei et lardi in altera forma, indulgentiore, ferunt. Exitus debet esse opimus, nitide compositus, et recentia lycopersici et lactucae temperatus.

Res essentiales recipe



  • Categoria ferculi: Isicium et tubera frixa

  • Culina sive origo: Americana

  • Genus mensae: Ferculum principale

  • Portio: 2 portiones

  • Magnitudo portionis: 320 g per portionem

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 25 minuta

  • Tempus totale: 45 minuta

  • Difficultas: Media


    • Instrumenta



  • Sartago gravis vel patella ferrea fusa

  • Cacabus mediocris

  • Lanx coctilis

  • Craticula ferrea

  • Spathula

  • Culter coquorum

  • Tabula sectoria

  • Pelvis miscendi

  • Lintea chartacea


    • Ingredientia



    Isicium et superposita


  • Isicium bubulum, 300 g

  • Panis brioche, 160 g

  • Lardum, 80 g

  • Cepa, 120 g, tenuiter secta

  • Caseus Cheddar, 80 g, ramentatus

  • Lycopersicum, 80 g, in orbiculos sectum

  • Lactuca, 40 g

  • Mayonnaise, 40 g

  • Cepulla viridis, 10 g, tenuiter secta

  • Semen sesami, 4 g


    • Tubera frixa caseo onusta


  • Tubera, 400 g

  • Oleum vegetabile, 80 g

  • Caseus Cheddar, 120 g, ramentatus

  • Lardum, 40 g, minutatim concisum

  • Cepa, 60 g, tenuiter secta

  • Cepulla viridis, 10 g, tenuiter secta

  • Mayonnaise, 20 g


    • Modus



  • 1. Tubera para. Tubera in bacillos aequales seca, circiter 10 mm crassos. Breviter ablue, deinde penitus exsica. Cum 40 g olei vegetabilis misce et in lance coctili uno tantum strato expande. Assa ad 220°C per 20 ad 25 minuta, semel versa, donec ad margines aurea sint et intus mollia.


  • 2. Lardum ad superpositum et tubera frige. Lardum in sartaginem frigidam pone et super ignem medium coque per 6 ad 8 minuta, ut opus est vertendo, donec pinguedo liquefacta sit et lardum crispum. Dimidium ad superpositum isicii remove et reliquum ad tubera reserva. Pinguedinem in patella serva.


  • 3. Superpositum e lardo et cepa compone. Cepam sectam ad pinguedinem lardi adde et super ignem medium coque per 8 ad 10 minuta, saepe movendo, donec mollis, nitida, et alte aurea sit. Lardum reservatum in patellam restitue et commisce. Mixtura debet esse sapida, umida, et leviter caramelizata.


  • 4. Isicium bubulum coque. Sartaginem puram super ignem medio-alto calefac cum reliquis 40 g olei vegetabilis. Isicium bubulum per 3 ad 4 minuta ex prima parte adure, deinde verte et coque adhuc 2 ad 3 minuta ad gradum medium, vel donec exterior pars bene brunnea sit et medium sucidum maneat. Minuto ultimo, 40 g casei Cheddar ramentati superpone, ut aequaliter liquescat.


  • 5. Panem tosta. Panem brioche divide et partem sectam deorsum in sartagine sicca vel in lance tosta per 1 ad 2 minuta, donec leviter coloratus et penitus calidus sit. Mica mollis manere debet, cum levi crispitudine in superficie.


  • 6. Isicium compone. 20 g mayonnaise in parte inferiore panis expande. Adde lactucam, lycopersicum, isicium caseatum, et superpositum e lardo et cepa. Parte superiore panis claude et leviter preme, ut strata considant sine ruina.


  • 7. Tubera perfice. Tubera frixa fervida ad lancem ministratoriam transfer. Caseum Cheddar reliquum sparge, deinde lardum reservatum, cepam, cepullam viridem, et reliquam mayonnaise in lineolis parvis consultisque. Breviter in furnum redde per 1 ad 2 minuta, tantum donec caseus laxetur et liquescere incipiat.


    • In patinam imponere et ministrare



    Isicium paulo extra medium in patina pone et tubera frixa onusta iuxta in acervo compacto dispone. Patina debet videri abundans sed moderata, isicio erecto et tuberibus nitidis, liquefactis, et bene compositis. Statim ministra, dum caseus adhuc mollis est et panis tener manet.

    Notae professionales



  • Tubera bene exsica ante assationem; umor superficialis colorem et crispitudinem debitam impedit.

  • Cepas satis lente coque, ut dulcedo evolvatur sine eo quod ad speciem iusculi densati redigantur.

  • Isicium bubulum satis acriter adurendum est, ut crustam faciat, sed in medio sucidum maneat.

  • Caseum tuberibus tantum in fine adde, ut mollescat sine eo quod pingue fiat aut contrahatur.
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