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[vid] => 3071
[uid] => 1
[title] => Rosbif errea patatekin eta tipulatx karamelutuekin
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[nid] => 3071
[type] => receta_de_autor
[language] => eu
[created] => 1578573485
[changed] => 1578573556
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[value] => 800 g entrekot
Olio-zurrustatxo bat
50 g gurina
2 koilarakada azukre beltz
½ basokada ur
½ basokada jerez
Patatak
Tipulatxak
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[value] => Aldez aurretik berotu labea 180 ºC-tan. Sartu entrekota labean 180 ºtan, olio-zurrusta batekin.
Honela kalkulatzen da labean egon behar duen denbora: 15 minutu kilo haragi bakoitzeko.
Edo, nahiago badugu, haragiaren barruko tenperatura kontuan hartuta erre dezakegu:
- Oso gutxi egina: 45º
- Gutxi egina: 50º
- Puntuan: 55-60º
- Puntuan baino pixka bat eginago: 65º
- Oso egina: 70º
PATATA ETA TIPULATX KARAMELUTUAK
Patatak eta tipulatxak zuritu eta garbituko ditugu. Zartagin batean jarriko ditugu, bertan 50 gramo gurina urtu ondoren. Su txikian egosten utziko ditugu 25 minutuz, zartagina estalita.
Zartagina desestali eta bi zopa-koilarakada azukre beltz, ½ basokada ur eta ½ basokada jerez gehituko ditugu.
Likidoa lurrundu arte utziko dugu zartagina, estali gabe.
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[timestamp] => 1578573485
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[width] => 653
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[height] => 980
[width] => 653
[alt] =>
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[field__compartir_redes] => Array
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[path] => Array
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[name] => admin
[picture] => 0
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