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Coq Au Vin Fondue from "the Melting Pot"

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.7744
Energy (kCal)89.68
Carbohydrates (g)18.1545
Total fats (g)1.2513
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat vegetable stock in fondue pot until it begins to simmer. | 2. Add all other ingredients, bring to simmer. | 3. Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 3 1/2 cups 38.675 7.1936 1.8564 0.5414
    burgundy wine 1/2 cup - - - -
    mushroom 1/2 cup sliced - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    green onion 2 sliced 38.34 8.1508 1.3774 0.6674

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



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