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Cocción
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Cocción
Determinar el punto de cocción "de los filetes, haciendo un pequeño corte cerca del hueso y la comprobación del color. Para los cortes sin hueso, haga un corte pequeño cerca del centro o comprobar la temperatura con un termómetro para carnes. - George Foreman y Cherie Calbom, George Foreman? S Knock-Out-The-Fat Barbacoa y parrilla Cookbook (1996)
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