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Brandade De Morue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)157.0804
Energy (kCal)2615.5083
Carbohydrates (g)-
Total fats (g)219.9667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak salt cod 12 hours, changing water at least 3 times to remove excess salt. | 2. Boil potato and remove skin. | 3. Drain cod, then place in fresh water for 10 minutes. | 4. Remove any skin or bones found in the cod, and flake. | 5. In food processor, process cod, garlic, and potato until a smooth paste. | 6. Place paste in a sauce pan over low heat. While stirring constantly, add the oil slowly. | 7. Season with pepper to taste and cool. | 8. Store in refrigerator up to 1 week (never lasts that long for me). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt cod fish 1 3/4 3/4 706.0683 0.0 157.0804 3.9667
    potato 1 - - - -
    garlic clove 2 706.0683 0.0 157.0804 3.9667
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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