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Orbes crocantes e tuberibus more Pringles

Orbes crocantes e tuberibus more Pringles
Relatum a @ronja | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 28g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 150 kcal
8% DV
Adeps totalis 9.0g
14% DV
Adeps monoinsaturatus4.0g
Adeps polyinsaturatus2.0g
Adeps saturatus2.0g
Carbohydrata totalia 15.0g
5% DV
Fibra1.0g
Amylum13.0g
Sacchara0.5g
Proteinum 1.0g
2% DV
Proteinum vegetabile1.0g

De

Portio crisporum tuberum more Pringles, probabiliter parva gustatio e pyxide. Una portio habet 150 calories, cum floccis tuberum, oleo vegetabili, farina maizii, sale et condimentis.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)0.5mcg2%
Cholinum5.0mg1%
Folatum (B9)8.0mcg2%
Niacinum (B3)0.4mg3%
Acidum pantothenicum (B5)0.1mg2%
Riboflavinum (B2)0.0mg2%
Thiaminum (B1)0.1mg4%
Vitaminum B60.1mg3%
Vitaminum E1.0mg7%
Vitaminum K1.0mcg1%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium5.0mg1%
Cuprum0.1mcg0%
Iodum1.0mcg1%
Ferrum0.4mg2%
Magnesium10.0mg2%
Manganum0.1mg4%
Molybdaenum1.0mcg2%
Phosphorus35.0mg5%
Kalium120.0mg3%
Selenium1.0mcg2%
Natrium150.0mg7%
Zincum0.2mg2%

Orbiculi Crispi Solani more Pringles

Praefatio



Hoc est crustulum tenue et exactum, ex solano, oleo, et condimentis tantum compositum. Natura eius in compressione consistit: sapor purus solani, fragor siccus, et finis conditus qui manet sine gravitate. Forma simplex est; disciplina autem in aequalitate, fractura, et moderatione obtinendis posita est.

Elementa praecipua recepti



  • Categoria ferculi: Crustulum salsum

  • Culina sive origo: Gustatio moderna

  • Genus cursus: Gustatio

  • Proventus: 1 portio

  • Magnitudo portionis: 28 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 12 minuta

  • Tempus totum: 22 minuta

  • Difficultas: Media


    • Instrumenta



  • Crater miscendi

  • Cribrum tenue

  • Parva libra ponderaria

  • Lanx coquinaria

  • Charta pergamena

  • Cylindrus volvendus

  • Forma rotunda 6 cm

  • Furnus

  • Craticula ferrea


    • Ingredientia



    Mixtura crustuli


  • Flocci solani, 15 g

  • Farina maydis, 3 g

  • Sal et condimenta, 2 g

  • Oleum vegetabile, 8 g


    • Methodus



  • 1. Furnum ad 180°C calefac et lanx coquinaria charta pergamena instrue.


  • 2. In cratere miscendi coniunge floccos solani, farinam maydis, et sal atque condimenta. Penitus misce, ut condimentum aequaliter dispergatur neque lineae pallidae remaneant.


  • 3. Adde oleum vegetabile et per mixturam aridam distribue, donec similis fiat micis tenuibus aequaliter humectatis. Mixtura, cum prematur, cohaerere debet, nec tamen uncta videri.


  • 4. Mixturam in massam compactam coge. Si resistit, firmiter preme potius quam subigas; propositum est pasta lenis et cohaerens, non elasticitas.


  • 5. Pastam inter duas chartas pergamenas ad crassitudinem 2 mm extende. In orbiculos 6 cm seca et ad lancem paratam transfer, parvo intervallo inter singulas partes relicto.


  • 6. Coque per 10 ad 12 minuta, lanci semel media coctione versa, donec orbiculi ad margines aequaliter aurei sint et per medium firmati. Sicci et fragiles esse debent, cum sono firmo frangentes cum tolluntur.


  • 7. Crustula ad craticulam ferream transfer et per 5 minuta relinque, ut exsiccari perficiantur et plenam fracturam dum refrigerantur consequantur.


    • Compositio et servitium



    Crustula in acervo parvo et composito vel in levi forma flabelli dispone, sine superpositione quae superficiem emolliat. Statim ministra, cum textura sua exactissima est: levis, crispa, et pure condita.

    Notae professionales



  • Pasta aequaliter extendenda est; quaelibet pars crassior coquitur morsu hebetiore et minus delicato.

  • Refrigeratio super craticula essentialis est. Contactus directus cum lance vaporem retinet et finem emollit.

  • Condimentum ut integratum, non pulverulentum, percipi debet; id penitus misce antequam oleum addas.
    • VegetarianaSine GlutineSine LacteisAequilibrata
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