technique: Slow Poaching (Confit)
Slow Poaching (Confit)
Poaching potatoes at low-to-medium heat (130-140°C) to achieve buttery texture.
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Estándar Bactericida: Alcanzar 70°C durante 2 minutos o cocinar a 63°C durante 20 segundos. Consumir en menos de 4 horas a temperatura ambiente o refrigerar a <8°C.