I mean the one you do when you want something easy to do, but not when you’re tired at the point you microwave a frozen-meal, or just cut down a piece of cheese and put it in a bread
I mean the one you do when you want something easy to do, but not when you’re tired at the point you microwave a frozen-meal, or just cut down a piece of cheese and put it in a bread
Why wouldn’t 100° be food safe? Is it because that would only kill stuff in water when it boils, but solids won’t boil?
Sorry, slightly ethnocentric comment there, forgot to specify I was speaking in Fahrenheit.