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Portio bubulae assae cum iusculo naturali e sartagine

Portio bubulae assae cum iusculo naturali e sartagine
Relatum a @test2 | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 200g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 500 kcal
25% DV
Adeps totalis 30.0g
46% DV
Adeps monoinsaturatus13.0g
Adeps polyinsaturatus1.5g
Adeps saturatus12.0g
Adeps trans0.5g
Carbohydrata totalia 0.0g
0% DV
Proteinum 52.0g
100% DV
Proteinum animale52.0g

De

Portio valde carnosa, paene tota ex bubula constat, sine aliis ingredientibus clare recognoscendis. Iusculum naturale e sartagine saporem plenum et salsum addit.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.0mcg27%
Cholinum180.0mg33%
Folatum (B9)12.0mcg3%
Niacinum (B3)10.0mg63%
Acidum pantothenicum (B5)1.2mg24%
Riboflavinum (B2)0.4mg31%
Thiaminum (B1)0.1mg7%
Vitaminum B125.0mcg208%
Vitaminum B60.7mg41%
Vitaminum D0.2mcg1%
Vitaminum E0.5mg3%
Vitaminum K1.0mcg1%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium20.0mg2%
Chromium2.0mcg6%
Cuprum0.1mcg0%
Iodum8.0mcg5%
Ferrum5.0mg28%
Magnesium30.0mg7%
Manganum0.0mg1%
Molybdaenum5.0mcg11%
Phosphorus420.0mg60%
Kalium700.0mg15%
Selenium35.0mcg64%
Natrium120.0mg5%
Zincum9.0mg82%

Portio Bubula Assata cum Iure Naturali ex Sartagine

Praefatio



Haec est caro bubula in forma sua purissima: intenta, directa, et disciplina composita. Frustum simpliciter tractatur ut caro ipsa maneat argumentum principale, dum diligens assatio profunditatem, colorem, et finem mundum salsumque efficit. Ut portio certa apposita, studium est continentiae et moderationis.

Elementa essentialia recipe



  • Categoria ferculi: Proteinum principale

  • Culina sive origo: Classica

  • Genus cursus: Ferculum principale

  • Proventus: 1 portio

  • Magnitudo portionis: 200 g

  • Tempus praeparationis: 5 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totale: 13 minuta

  • Difficultas: Facilis


    • Instrumenta



  • Sartago gravis vel patella ad assandum, 24 cm

  • Forceps culinariae

  • Parva lanx vel patina ad quiescendum

  • Culter acutus


    • Ingredientia



    Bubula


  • Caro bubula, 200 g


    • Methodus



  • 1. Bubulam e refrigeratione remove et sine ad temperaturam loci stare per 20 minuta. Superficies frigus amittere debet, dum caro firma et sicca tactui manet.

  • 2. Sartaginem gravem super ignem altum pone et sine eam recte calefieri, circiter 2 minuta. Patella tam calida esse debet ut bubula statim ad contactum stridat.

  • 3. Bubulam in patellam siccam adde et assa sine motu per 2 ad 3 minuta ex primo latere. Semel verte et alterum latus assa per alia 2 ad 3 minuta. Exterior pars intense brunnea et aromatica esse debet, cum crusta bene definita.

  • 4. Ignem ad medium redige et coctionem perge, vertendo prout opus est, per 2 ad 3 minuta, donec bubula tactu resistens sit sed pressioni leviter cedat. Ad exitum medium-rarum, centrum calidum et rubrum ad roseum manere debet.

  • 5. Bubulam ad patinam transfer et sine quiescere per 5 minuta. Succi in carnem redire debent, et superficies nitida potius quam umida manere.

  • 6. Si vis, bubulam breviter in patellam restitue per 15 ad 20 secundas pro quolibet latere ut crusta ante servitionem renovetur. Interiorem partem mollem serva et nimiam coctionem evita.


    • Ordinatio in patina et servitio



    Bubulam in patina calida paulum extra centrum dispone, specie munda et non conferta servata. Statim servi, crusta integra manente et interiore tantum ad mensam, si vis, secto.

    Notae professionales



    Superficies sicca et patella rite calefacta necessariae sunt ad crustam mundam obtinendam. Quies non est omittenda; sucum servat et bubulae texturam ultimam tribuit. Carnem in assatione ne comprimas neve perturbes, alioquin exterior pars vaporabitur potius quam brunnescet.
    KetoHumilis in CarbohydratisPaleoSine GlutineSine LacteisWhole30
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