La pasta se acaba haciendo (reblandeciéndose), aunque el agua esté a temperatura ambiente. El tono blanquecino de los macarrones se debe a la amilosa, que se disuelve en agua hirviendo poniéndola turbia, pero que a temperatura ambiente permanece en la pasta.
ma che cazzo sei scemo????
sbrindellex 2 years ago
que rico :P
feoelkelee 3 years ago
Thnx mate !
I will try that btw!
6MadTongue6 4 years ago
Así seguro que te queda al dente, al dente.
iTor 4 years ago
Grande CPI :)
dicren2 4 years ago
tomo nota para la supervivencia :P
wallaguest1 4 years ago
It's just showing that you can "cook" macaroni without boiling it.
Indeed is nothing strange, the macaroni is very dry, so when you let it contact with water it becomes soft as if it was boiling :)
But really, I wouldnn't eat it lol.
avidlurkviewer 4 years ago
5 stars but i really dont get it !!
6MadTongue6 4 years ago
pensa un po che robe ci fanno mangiare i media, che siano tutte sane???????ciao
giovanninoal 4 years ago