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Dip-Sauce Fish, Cold and Warm

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1003.9193
Energy (kCal)79947.1816
Carbohydrates (g)1874.2413
Total fats (g)7804.6237
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix sour cream with caviar and dild. | 2. Taste with salt and pepper. | 3. If the sauce appear too thick, thin with a small amount of milk or cream. | 4. Let the dip/sauce stand 30 minutes in the fridge. | 5. Stir just before serving and decorate with 1 Tbsp. | 6. Caviar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream 175 sour 79695.0 1863.575 982.1 7788.375
    cream 175 sour 79695.0 1863.575 982.1 7788.375
    black caviar 5 tablespoons 211.2 3.2 19.68 14.32
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193
    salt 1/2 teaspoon coarse - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    black caviar 1 tablespoon 211.2 3.2 19.68 14.32

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



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