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Costeleta de porco panada clássica

Costeleta de porco panada clássica
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 180g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 470 kcal
24% DV
Adeps totalis 30.0g
46% DV
Adeps monoinsaturatus16.8g
Adeps polyinsaturatus5.0g
Adeps saturatus8.0g
Adeps trans0.2g
Carbohydrata totalia 16.0g
5% DV
Fibra1.0g
Amylum14.0g
Sacchara1.0g
Proteinum 33.0g
66% DV
Proteinum animale31.0g
Proteinum vegetabile2.0g

De

Uma costeleta de porco frita e panada, com teor moderado de proteína, gordura relativamente alta do óleo de fritura e pequena quantidade de hidratos da cobertura.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.0mcg27%
Cholinum115.0mg21%
Folatum (B9)24.0mcg6%
Niacinum (B3)8.5mg53%
Acidum pantothenicum (B5)1.1mg22%
Riboflavinum (B2)0.3mg22%
Thiaminum (B1)0.8mg71%
Vitaminum A18.0mcg2%
Vitaminum B120.9mcg38%
Vitaminum B60.6mg32%
Vitaminum D0.4mcg2%
Vitaminum E1.2mg8%
Vitaminum K8.0mcg7%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium45.0mg5%
Cuprum110.0mcg12%
Ferrum1.8mg10%
Magnesium34.0mg8%
Phosphorus290.0mg41%
Kalium480.0mg10%
Selenium34.0mcg62%
Natrium620.0mg27%
Zincum2.8mg25%

Assa Porcina Panificata Classica

Praefatio


Hoc est studium contrariorum: assa tenuis et tenera crustā crispā aequā inclusa, celeriter cocta ut caro porcina sucida maneat et integumentum siccum atque leve permaneat. Condimentum moderatum est, ratio exacta, et exitus mundus, salsus, atque rite infuscatus esse debet. Cum disciplina paratur, hoc est ferculum magnae simplicitatis et praecisionis.

Elementa essentialia recipe


  • Categoria ferculi: Assa panificata in sartagine frixa

  • Culina sive origo: More Europaeo inspirata

  • Genus mensae: Ferculum principale

  • Portio effecta: 1 portio

  • Magnitudo portionis: 180 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totum: 23 minuta

  • Difficultas: Media


    • Instrumenta


  • 3 lances vel patinae humiles

  • Malleus carnarius

  • Sartago gravis, 24 cm

  • Forceps

  • Craticula filis contexta vel lanx chartā instructa

  • Thermometrum instantanee legens


    • Ingredientia


    Pro assa


  • Caro porcina, 120 g, emundata et contusa ad aequalem crassitudinem 5 mm

  • Sal, 2 g

  • Piper nigrum, 0.5 g

  • Farina triticea, 10 g

  • Ovum, 25 g, quassatum

  • Mica panis, 20 g

  • Oleum vegetabile, 25 g


    • Modus


  • 1. Pone carnem porcinam inter chartas pergameni vel in sacculo mundo et contunde aequaliter ad crassitudinem 5 mm. Assa lata, uniformis, et flexibilis esse debet, sine marginibus laceris.

  • 2. Utramque partem carnis porcinae sale et pipere nigro condi. Sine stare per 2 minuta ut condimentum superficiale in carnem considat.

  • 3. Para tres lances humiles. Pone farinam triticeam in prima, ovum quassatum in secunda, et micam panis in tertia.

  • 4. Volve carnem porcinam in farina, vertens ut omnis superficies tegatur. Excuti superfluum; stratum tenue et siccum esse debet.

  • 5. Intinge carnem porcinam farinā tectam in ovo, eam omnino obtegens. Eleva et sine superfluum defluere per 2 ad 3 secundas.

  • 6. Preme carnem porcinam in micam panis, semel vertens et leviter premens ut crusta aequaliter adhaereat. Superficies omnino tecta esse debet sine gravibus massis.

  • 7. Calefac oleum vegetabile in sartagine super ignem medium donec ad 170°C perveniat. Oleum constanter micare debet, non fumare.

  • 8. Pone assam porcinam panificatam in sartagine et frige per 3 ad 4 minuta in prima parte, donec pars inferior aurea intensa et crispa sit.

  • 9. Verte assam diligenter et frige per alia 3 minuta, donec altera pars aequaliter infuscetur et caro porcina ad temperaturam internam 63°C perveniat. Crusta sonore crispa esse debet et caro tactu modo firma.

  • 10. Transfer assam ad craticulam vel lancem chartā instructam et sine quiescere per 2 minuta. Integumentum siccum et integrum manere debet, et suci ante ministrandum considant.


    • Compositio in patina et ministratio


    Pone assam paulum extra centrum in patina calida, crustā integra servatā. Statim ministra dum exterior pars crispa manet et interior tenera atque umida est.

    Notae professionales


  • Contunde carnem porcinam aequaliter; crassitudo irregularis margines tenues nimis coquet antequam centrum paratum sit.

  • Serva stratum micae panis leve. Crusta gravis texturam hebetat et oleum superfluum absorbet.

  • Breviter sine quiescere, sed ministerium ne differas. Hoc ferculum optimum est in angusto tempore cum crusta crispa est et caro porcina succulenta manet.
    • Aequilibrata
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