<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>tiempo de cocción &#8211; Sous Vide Cooking</title>
	<atom:link href="https://www.sous-vide.cooking/pt-pt/tag/tiempo-de-coccion-pt-pt/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.sous-vide.cooking/pt-pt/</link>
	<description>All about Sous-Vide Cooking: Recipe, Tips, Equipment and more.</description>
	<lastBuildDate>Mon, 26 Feb 2018 09:11:27 +0000</lastBuildDate>
	<language>pt-PT</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=5.9.12</generator>

<image>
	<url>https://www.sous-vide.cooking/wp-content/uploads/2020/02/favicon.ico</url>
	<title>tiempo de cocción &#8211; Sous Vide Cooking</title>
	<link>https://www.sous-vide.cooking/pt-pt/</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>Picanha a sous-vide: Tempo e temperatura</title>
		<link>https://www.sous-vide.cooking/pt-pt/picanha-sous-vide-tempo-e-temperatura/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 27 Feb 2018 10:30:23 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[tiempo de cocción]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=14971</guid>

					<description><![CDATA[Imagen: www.dostoros.com.mx Um utilizador fez-nos a seguinte pergunta: &#8220;Queria saber quanto tempo e a que temperatura programo o meu sous-vide para cozer uma picanha de 1.648 [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Conservação de carne ou peixe cozinhado a sous-vide e posterior regeneração</title>
		<link>https://www.sous-vide.cooking/pt-pt/conservacao-de-carne-ou-peixe-cozinhado-a-sous-vide-e-posterior-regeneracao-2/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 28 Mar 2017 11:45:51 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[carne]]></category>
		<category><![CDATA[cocción para conservación]]></category>
		<category><![CDATA[conservación]]></category>
		<category><![CDATA[filet mignon]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[tiempo de cocción]]></category>
		<category><![CDATA[tournedo]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12036</guid>

					<description><![CDATA[Recebemos a seguinte consulta: &#8220;Se cozinhar carne ou peixe com o sous-vide ao ponto que pretendo, a que temperatura devo guardar, durante quantos dias posso fazê-lo [&#8230;]]]></description>
		
		
		
			</item>
	</channel>
</rss>
