por valeria catanese 4 anos atrás
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por JV - 12ZD 961358 Applewood Heights SS
por TANWANI NAISHA MAHESHKUMAR N/A
por Garcia Jehileth
por Angela zhang
PRESSURE COOKING: great for fast cooking of pulses without soaking. The extremely high temperature kill bacteria.
DRY STEAMING:cooks food quickly at high temperatures. You can cook different vegetabes together without color contamination from moisture.
HOT BLANCH: food that require precooking to tenderise them of to fix the color of green vegetable.