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Assum suillum assum marinatum allio et piperato

Assum suillum assum marinatum allio et piperato
Relatum a @okkai | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 1450g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 2550 kcal
100% DV
Adeps totalis 150.0g
100% DV
Adeps monoinsaturatus82.5g
Adeps polyinsaturatus16.0g
Adeps saturatus50.0g
Adeps trans1.5g
Carbohydrata totalia 28.0g
9% DV
Fibra3.0g
Amylum9.0g
Sacchara16.0g
Proteinum 255.0g
100% DV
Proteinum animale252.0g
Proteinum vegetabile3.0g

De

Magnum assum suillum crudum marinata sapore acri et salsi ex allio obductum. Altum est in proteina et adipe, cum carbohydratis satis paucis praeter parvam copiam e salsa et saccharo fusco.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)22.0mcg73%
Cholinum980.0mg178%
Folatum (B9)38.0mcg10%
Niacinum (B3)58.0mg363%
Acidum pantothenicum (B5)11.5mg230%
Riboflavinum (B2)2.9mg223%
Thiaminum (B1)9.8mg817%
Vitaminum A95.0mcg11%
Vitaminum B129.5mcg396%
Vitaminum B67.8mg459%
Vitaminum C6.5mg7%
Vitaminum D1.3mcg7%
Vitaminum E2.1mg14%
Vitaminum K9.5mcg8%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum420.0mcg47%
Ferrum10.8mg60%
Magnesium340.0mg81%
Phosphorus2550.0mg364%
Kalium3950.0mg84%
Selenium165.0mcg300%
Natrium4200.0mg183%
Zincum28.0mg255%

Assatura porcina chili-allio marinata

Praefatio
Haec assatura moderatione nititur: caro porcina alte conditur, deinde allio, soy, chili, et dulcedine moderata e saccharo fusco sustinetur. Marinata simplex et concentrata est, carni superficiem quasi laccatam et calorem sapidum praebens, qui potius aequatus quam infestus manet. Recte quiescens servita et nitide secta, haec est ferculum perspicuitatis, non nimietatis.

Praecipua recipe
Categoria ferculi: Assatura porcina
Culina sive origo: Hodierna, influxu Asiatica
Genus cursus: Ferculum principale
Portio: 6 portiones
Magnitudo portionis: 240 g
Tempus praeparationis: 20 minuta
Tempus coctionis: 1 hora 20 minuta
Tempus totum: 1 hora 40 minuta
Difficultas: Moderata

Instrumenta
Magna patina miscendi
Parva patina
Lanx assatoria
Craticula ferrea
Culter coquinarius
Tabula secandi
Thermometrum instantanee legendum
Folia aluminii

Ingredientia
Assatura porcina, 1450 g

Ad marinatam
Allium, subtiliter gratum, 30 g
Liquamen soy, 90 g
Liquamen chili, 60 g
Saccharum fuscum, 35 g
Oleum vegetabile, 30 g
Paprika, 8 g
Piper nigrum, 4 g
Sal, 10 g

Methodus
  • 1. In parva patina coniunge allium, liquamen soy, liquamen chili, saccharum fuscum, oleum vegetabile, paprikam, piper nigrum, et sal. Misce donec saccharum dissolvatur et mixtura homogenea fiat, nullo pulvere aromatis sicco visibili relicto.


  • 2. Assaturam porcinam in magna patina vel vase humili pone et marinata penitus obline. Carnem pluries verte ut omnis superficies aequaliter tegatur. Operi et marina per 45 minuta ad temperaturam ambientem, vel usque ad 8 horas in refrigeratione, si tempus sinit.


  • 3. Furnum ad 190°C calefac. Craticulam ferream intra lancem assatoriam dispone. Carnem porcinam e marinata leva et sine superfluum destillare; marinatam carni adhaerentem reserva. Assaturam super craticulam pone, parte adiposa sursum, si convenit.


  • 4. Assa per 1 horam 10 minuta ad 1 horam 20 minuta, semel media coctione suco e lanci perfundens. Superficies fieri debet coloris mahogani profundi, leviter lenta et aromatica, dum temperatura interior ad 68°C in parte crassissima pervenit.


  • 5. Carnem porcinam e furno remove, foliis aluminii laxe contege, et per 15 minuta quiescere sine. Hoc tempore suci considant et glacies superficialis integra maneat potius quam umida.


  • 6. Assaturam contra fibras in frusta nitida seca. Cochleari quoscumque sucos collectos super carnem ante appositionem infunde.


    • Appositio et servitium
    Frusta in linea munda, leviter superposita, vel in modum flabelli dispone. Tantum suci e lanci adde quantum satis est ut caro niteat, marginibus visibilibus et glacie bene definita relictis. Calidum ministra, indole chili-allii in superficie contracta et carne porcina intus umida atque firma manente.

    Notae professionales
    Assatura huius modi ex aequilibrio in marinata pendet: saccharum fuscationem sustinere debet, non dominari. In furno nimis saepe perfundere noli, alioquin superficies mollietur antequam laccari possit. Quiescere necessarium est; si nimis mature secetur, suci effluent et effectus finalis hebetabitur.
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