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Patina frugum autumnalis cum carne macra assa et holeribus calidis

Patina frugum autumnalis cum carne macra assa et holeribus calidis
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Notitia nutritionis

Per portionem 350g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 500 kcal
25% DV
Adeps totalis 20.0g
31% DV
Adeps monoinsaturatus8.0g
Adeps polyinsaturatus6.0g
Adeps saturatus4.0g
Carbohydrata totalia 55.0g
18% DV
Fibra10.0g
Amylum35.0g
Sacchara8.0g
Proteinum 25.0g
50% DV
Proteinum animale15.0g
Proteinum vegetabile10.0g

De

Patina frugum autumnalis cum carne macra assa et holeribus calidis est cena aequata et salubris aestimata. Continet holera mixta, carnem macram et fruges integras.

Ingredientia

  • mixed vegetables 150g
  • lean protein 120g
  • whole grains 80g

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.0mcg27%
Cholinum90.0mg16%
Folatum (B9)120.0mcg30%
Niacinum (B3)6.0mg38%
Acidum pantothenicum (B5)1.5mg30%
Riboflavinum (B2)0.3mg23%
Thiaminum (B1)0.4mg33%
Vitaminum A300.0mcg33%
Vitaminum B121.2mcg50%
Vitaminum B60.6mg35%
Vitaminum C40.0mg44%
Vitaminum D1.0mcg5%
Vitaminum E4.0mg27%
Vitaminum K60.0mcg50%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium120.0mg12%
Chromium8.0mcg23%
Cuprum0.3mcg0%
Iodum35.0mcg23%
Ferrum3.5mg19%
Magnesium80.0mg19%
Manganum1.0mg43%
Molybdaenum15.0mcg33%
Phosphorus220.0mg31%
Kalium700.0mg15%
Selenium25.0mcg45%
Natrium450.0mg20%
Zincum2.5mg23%

Catinus Frugum Autumnalis cum Proteina Magra Assata et Oleribus Calidis

Praefatio



Hic est catinus moderatus et hodiernus, super proportione et perspicuitate structus: proteina magra ad structuram, fruges integrae ad substantiam, et olera ad recentiam atque levitatem. Tria elementa separatim coquuntur, deinde extremo momento coniunguntur, ut unumquodque suam texturam et proprietatem retineat. Effectus est aequatus, purus, et perfectus.

Elementa essentialia recipe



  • Categoria ferculi: Catinus calidus frugum

  • Culina sive origo: Hodierna

  • Genus cursus: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 350 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 20 minuta

  • Tempus totale: 30 minuta

  • Difficultas: Facilis


    • Instrumenta



  • Cacabus medius cum operculo

  • Patella media

  • Catinus miscendi

  • Cribrum tenue

  • Libra culinaria

  • Spathula vel cochlear


    • Ingredientia



    Pars frugum


  • Fruges integrae, 80 g


    • Pars proteinae


  • Proteina magra, 120 g


    • Pars olerum


  • Olera mixta, 150 g


    • Methodus



  • 1. Pone fruges integras in caccabo cum aqua satis ad cooperiendum per 25 g. Ad lenem et constantem ebullitionem super ignem medium perduc, et coque per 15 ad 18 minuta, vel donec tenerae sint cum levi morsu et fruges separatae maneant potius quam turgidae aut molles. Bene cola per cribrum tenue.


  • 2. Dum fruges coquuntur, para proteinam magram. Patellam super ignem medium-altum calefac donec calida sit. Adde proteinam magram et coque per 3 ad 5 minuta, vertens prout opus est, donec aequaliter percocta sit et in superficie leviter brunnea. Caro firma, umida, et iam non translucida esse debet.


  • 3. Adde olera mixta in eandem patellam postquam proteina remota est. Coque super ignem medium per 4 ad 6 minuta, interdum movens, donec olera calida sint, colore vivido, et modo tenera, dum formam et nitidum morsum adhuc retinent.


  • 4. Coniunge fruges colatas et olera calida in catino miscendi. Leniter misce, ut olera distincta maneant et fruges leves permaneant. Aequilibrium texturae tactu explora: catinus substantialis videri debet, non umidus aut densus.


  • 5. Disponito mixturam frugum et olerum in medio patinae vel catini ad serviendum. Proteinam magram supra vel ad latus ordine pone, compositione compacta et ordinata servata. Statim servi, dum fruges calidae sunt et olera clara manent.


    • Instructio ad exornandum et serviendum



    Servi ut catinum compositum, frugibus tamquam basi, oleribus aequaliter distributis, et proteina consulto posita potius quam obruta. Patina finalis clare apparere debet: calida, structa, et pondere aequata.

    Notae professionales



  • Fruges distinctas serva; umor nimius ferculum hebetabit et texturam eius collabet.

  • Proteinam cum moderatione coque, ut macra, tenera, et sapore puro maneat.

  • Olera recentiam et contrarium afferre debent, non mollitiem.
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