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Donair Meat

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.1743
Energy (kCal)1817.0126
Carbohydrates (g)482.9497
Total fats (g)8.5243
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Try to get your butcher to run the meat through the grinder a few times. A food processor will do the trick also. | 2. Combine all ingredients in a large bowl. | 3. Knead for 20 minutes. | 4. Shape into two tightly formed loaves. | 5. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. | 6. Cool loaves and slice into thick slabs. | 7. Meat can be frozen for future use. If (like me) you are not fortunate enough to own your own rotary-stick-cooker thing like the ones in the good shops, you may find that the inner parts of the loaf are not browned enough. This can be remedied by re-heating the meat in a frying pan. This browns it nicely and gives it that slightly chewier texture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hamburger 3 lean 1755.4046 469.1965 8.5729 7.3482
    breadcrumb 3/4 cup - - - -
    pepper 2 teaspoons 11.546 2.9417 0.4779 0.15
    red cayenne pepper 1 -2 teaspoon 0.0 0.0 0.0 0.0
    oregano 1 1/2 1/2 3.975 1.0338 0.135 0.0642
    paprika 3 teaspoons 19.458 3.7253 0.9757 0.8894
    onion powder 2 teaspoons 16.368 3.7978 0.4997 0.0499
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    salt 1/2 teaspoon - - - -

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



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