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Sinelyahang Baka na may Natural na Pan Jus

Sinelyahang Baka na may Natural na Pan Jus
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Nutrition Facts

Bawat serving na 200g

% Daily Value batay sa 2000 kcal na diyeta

Calories 500 kcal
25% DV
Kabuuang Taba 30.0g
46% DV
Monounsaturated Fat13.0g
Polyunsaturated Fat1.5g
Saturated Fat12.0g
Trans Fat0.5g
Kabuuang Carbohydrate 0.0g
0% DV
Protina 52.0g
100% DV
Protina ng Hayop52.0g

Tungkol dito

Isang serving na halos purong baka, na binubuo halos nang buo ng karne ng baka at walang ibang malinaw na matutukoy na sangkap.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Biotin (B7)8.0mcg27%
Choline180.0mg33%
Folate (B9)12.0mcg3%
Niacin (B3)10.0mg63%
Pantothenic Acid (B5)1.2mg24%
Riboflavin (B2)0.4mg31%
Tiamina (B1)0.1mg7%
Bitamina B125.0mcg208%
Bitamina B60.7mg41%
Bitamina D0.2mcg1%
Bitamina E0.5mg3%
Bitamina K1.0mcg1%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum20.0mg2%
Kromyum2.0mcg6%
Tanso0.1mcg0%
Yodo8.0mcg5%
Bakal5.0mg28%
Magnesiyo30.0mg7%
Mangganeso0.0mg1%
Molibdenum5.0mcg11%
Posporus420.0mg60%
Potasyo700.0mg15%
Selenium35.0mcg64%
Sodyum120.0mg5%
Sink9.0mg82%

Sinelyuhang Bahagi ng Baka na may Natural na Katas ng Kawali

Paunang tala



Ito ang baka sa pinakapayak nitong anyo: puro, tuwiran, at binuo nang may disiplina. Payak lamang ang paghawak sa hiwa upang manatiling ang karne ang pangunahing paksa, habang ang maingat na pagseselyo ay bumubuo ng lalim, kulay, at malinis na malasang pagtatapos. Inihahain bilang isang tiyak na bahagi, ito ay pag-aaral sa pagpipigil at kontrol.

Mahahalagang detalye ng recipe



  • Kategorya ng putahe: Pangunahing protina

  • Lutuin o pinagmulan: Klasikal

  • Uri ng kurso: Pangunahing putahe

  • Ani: 1 bahagi

  • Laki ng paghahain: 200 g

  • Oras ng paghahanda: 5 minuto

  • Oras ng pagluluto: 8 minuto

  • Kabuuang oras: 13 minuto

  • Hirap: Madali


    • Kagamitan



  • Mabigat na skillet o sauté pan, 24 cm

  • Sipit

  • Maliit na bandeha o plato para sa pagpapahinga

  • Matalim na kutsilyo


    • Mga Sangkap



    Baka


  • Baka, 200 g


    • Paraan



  • 1. Alisin ang baka mula sa pagpapalamig at hayaang nakatayo sa temperatura ng kuwarto sa loob ng 20 minuto. Dapat mawala ang lamig sa ibabaw, habang nananatiling matatag at tuyo sa haplos ang karne.

  • 2. Maglagay ng mabigat na skillet sa mataas na init at hayaang uminit nang husto, mga 2 minuto. Dapat sapat ang init ng kawali upang agad sumitsit ang baka pagdikit pa lamang.

  • 3. Ilagay ang baka sa tuyong kawali at selyuhan nang hindi ginagalaw sa loob ng 2 hanggang 3 minuto sa unang panig. Baliktarin nang isang beses at selyuhan ang ikalawang panig nang 2 hanggang 3 minuto pa. Dapat maging matingkad ang pagkakapula-kayumanggi ng labas at mabango, na may malinaw na crust.

  • 4. Hinaan ang init sa katamtaman at ipagpatuloy ang pagluluto, binabaliktad kung kinakailangan, sa loob ng 2 hanggang 3 minuto, hanggang ang baka ay maramdamang elastiko ngunit bahagya pa ring bumibigay sa diin. Para sa medium-rare na resulta, dapat manatiling mainit at pula hanggang rosas ang gitna.

  • 5. Ilipat ang baka sa isang plato at hayaang magpahinga nang 5 minuto. Dapat muling humimpil ang mga katas sa loob ng karne, at dapat manatiling makintab ang ibabaw sa halip na basa.

  • 6. Kung nais, ibalik sandali ang baka sa kawali sa loob ng 15 hanggang 20 segundo bawat panig upang pasariwain ang crust bago ihain. Panatilihing malambot ang loob at iwasang maluto nang sobra.


    • Pagpa-plate at paghahain



    Ilagay ang baka nang bahagyang hindi sentro sa isang mainit na plato, at panatilihing malinis at hindi magulo ang presentasyon. Ihain agad, na buo ang crust at hinihiwa lamang ang loob sa mesa kung nais.

    Mga propesyonal na tala



    Mahalaga ang tuyong ibabaw at wastong nainitang kawali upang makamit ang malinis na crust. Ang pagpapahinga ay hindi opsyonal; pinananatili nito ang katas at ibinibigay ang huling tekstura ng baka. Huwag siksikin o gambalain ang karne habang sineseelyuhan, kung hindi ay sisingaw ang labas sa halip na mag-brown.
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