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Grand cheeseburger cum lardo, cepa caramelizata et frixis caseosis onustis

Grand cheeseburger cum lardo, cepa caramelizata et frixis caseosis onustis
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 645g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 1580 kcal
79% DV
Adeps totalis 101.0g
100% DV
Adeps monoinsaturatus46.0g
Adeps polyinsaturatus13.0g
Adeps saturatus34.0g
Adeps trans2.2g
Carbohydrata totalia 104.0g
35% DV
Fibra9.0g
Amylum83.0g
Sacchara12.0g
Proteinum 63.0g
100% DV
Proteinum animale55.0g
Proteinum vegetabile8.0g

De

Magnus cheeseburger more popinali cum lardo et holeribus, una cum frixis potatois caseo cheddar et lardo onustis. Multas calories, pinguedinem, sodium et proteinum praebet, carbohydratis mediocribus.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.0mcg27%
Cholinum142.0mg26%
Folatum (B9)118.0mcg30%
Niacinum (B3)12.4mg78%
Acidum pantothenicum (B5)1.9mg38%
Riboflavinum (B2)0.7mg52%
Thiaminum (B1)0.7mg60%
Vitaminum A210.0mcg23%
Vitaminum B123.4mcg142%
Vitaminum B60.9mg56%
Vitaminum C18.0mg20%
Vitaminum D0.8mcg4%
Vitaminum E2.4mg16%
Vitaminum K32.0mcg27%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium620.0mg62%
Cuprum210.0mcg23%
Ferrum6.8mg38%
Magnesium78.0mg19%
Phosphorus690.0mg99%
Kalium1320.0mg28%
Selenium46.0mcg84%
Natrium2280.0mg99%
Zincum11.2mg102%

Magnus Cheeseburger cum Bacone, Cepa Caramelizata, et Assulis Caseatis Onustis

Praefatio


Hic est burgerus disciplina compositus: pastillus bubulus rite adustus, bacon ad profunditatem, cepa caramelizata ad dulcedinem, et cheddar acutus ad structuram. Servitur cum assulis caseatis onustis, quae eundem saporis salsi modum referunt sine catino onerando. Effectus est opulentus, libratus, et haud dubie compositus.

Essentialia recipe


  • Categoria ferculi: Burgerus et assulae frixae

  • Culina sive origo: Americana

  • Genus cursus: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 645 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 20 minuta

  • Tempus totale: 40 minuta

  • Difficultas: Media


    • Instrumenta


  • Sartago gravis aut lamina plana

  • Parva cacabus

  • Lanx clibani

  • Spatha

  • Forceps

  • Culter et tabula sectoria


    • Ingredientia



    Burgerus


  • 1 panis brioche cum sesamo, divisus

  • 180 g pastillus bubulus

  • 20 g caseus cheddar

  • 30 g bacon

  • 40 g cepa caramelizata

  • 10 g cepa rubra, tenuissime secta

  • 25 g lycopersicum, sectum

  • 15 g lactuca foliosa

  • 15 g maionesa


    • Assulae caseatae onustae


  • 180 g assulae gallicae e tubere

  • 40 g salsa casei cheddar

  • 20 g bacon

  • 10 g cepa viridis, subtiliter secta


    • Modus


  • 1. Clibanum ad 220°C calefac. Assulas gallicas e tubere super lanx clibani in uno strato expande et coque per 18 ad 22 minuta, semel medio tempore vertens, donec alte aureae sint, ad margines crispae, et intus tenerae.

  • 2. Dum assulae coquuntur, bacon in sartaginem frigidam pone et super ignem medium constitue. Coque per 6 ad 8 minuta, pro necessitate vertens, donec adeps resolvatur et bacon crispum fiat. Breviter cola, deinde pro necessitate seca aut frange.

  • 3. Ignem sub sartagine auge aut laminam planam utere. Pastillum bubulum coque per 3 ad 4 minuta in primo latere, deinde verte et coque adhuc 2 ad 3 minuta ad gradum medium, aut paulo diutius si firmitas maior praeferatur. Minuto ultimo, caseum cheddar super pastillum pone et sine eum in nitidum stratum liquescere.

  • 4. Panem brioche cum sesamo divide et latera secta in sartagine torrefac donec leviter aurea et calida sint, circiter 1 minutum. Mica mollis esse debet, non arida.

  • 5. Cepam caramelizatam leniter calefac per 1 ad 2 minuta, tantum donec nitida et soluta fiat. Serva eam mollem et sapore profundo.

  • 6. Burgerum compone: maionesam super panem inferiorem expande, adde lactucam foliosam, deinde lycopersicum et cepam rubram. Pastillum caseo tectum superpone, deinde bacon et cepam caramelizatam. Operculo panis claude.

  • 7. Assulas perfice salsa casei cheddar calefacta donec levis et effundibilis sit. Cochleari eam super assulas calidas infunde, deinde bacon et cepam viridem superne sparge. Statim servi, dum assulae ad margines crispae manent et salsa casei fervide liquefacta est.


    • Instructio ad apponendum et serviendum


    Burgerum in catino paulum extra centrum pone et assulas onustas iuxta eum in acervo compacto constitue. Catinus largus sed moderatus videri debet, burgero recto stante et assulis manifeste ornatis, non obrutis.

    Notae professionales


  • Panem torrefac tantum donec leviter coloretur; nimia adustio burgerum gravem efficiet.

  • Bacon satis crispum esse debet ut nitide secari possit, sed non friabile.

  • Assulas calidas serva cum salsa induuntur, ut caseus adhaereat et superficies viva maneat.
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