Guest darkod Posted November 7, 2010 Share Posted November 7, 2010 koje komponente zadrzavaju vlagu u boilima.Pozdrav Link to comment Share on other sites More sharing options...
Kiza-Bg Posted November 8, 2010 Share Posted November 8, 2010 Mislis kako da produzimo trajnost-svezinu boile bez zamrzivaca i konzervansa,ili nesto drugo. Link to comment Share on other sites More sharing options...
Dax Posted November 8, 2010 Share Posted November 8, 2010 Ako praviš boile a nepecaš oma snjima po meni zamrzivač, kad ih izvadiš biće sveže kao pre smrzavanja ako misliš na neku hemiju neverujem da postoji (možda i postoji) koja bih ti na +30c na trodnevnoj kampanji održalo boile vlažne, to mora da se osuši nema boga. Postoji za dugotrajnost (konzerviranje). Link to comment Share on other sites More sharing options...
prdaaa Posted November 22, 2010 Share Posted November 22, 2010 Kuvanjem na pari se produzuje trajanje boila za barem tri cetiri dana,sto mnogo znaci na duzem pecanju Link to comment Share on other sites More sharing options...
AleksaVip Posted November 23, 2010 Share Posted November 23, 2010 Mislis parenjem? Link to comment Share on other sites More sharing options...
Guest beni Posted December 21, 2010 Share Posted December 21, 2010 punomasno sojno brasno bi trebalo da pomogne u tome...i druga brasna sto imaju nesto veci procenat masti.. Link to comment Share on other sites More sharing options...
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