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Natacha Rafowicz

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Natacha Rafowicz started the discussion trinxat in the forum ¿Tienes una pregunta? a year ago

a year ago

trinxat

Level: Scoolinar

es posible cocinarlo con roner a menos temperatura y por mas tiempo?

Sol Damiani and Sussan Estela Olaya
Natacha Rafowicz started the discussion envasado? in the forum ¿Tienes una pregunta? a year ago

a year ago

envasado?

Level: Scoolinar

y luego se puede envasar al vacio? cuanto dura?

Sussan Estela Olaya
Natacha Rafowicz started the discussion rango de peligro in the forum ¿Tienes una pregunta? a year ago

a year ago

rango de peligro

Level: Scoolinar

Por que cocina el lomo de salmon a 42 grados que es la franja peligrosa donde se reproducen las bacterias?

Sussan Estela Olaya and Sol Damiani

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