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In 1832, the French chemist Jean Baptiste Dumas determined that the crystallizable components of anise oil and fennel oil were identical, and he determined anethole's empirical formula. [49] In 1845, the French chemist Charles Gerhardt coined the term anethol – from the Latin anethum (anise) + oleum (oil) – for the fundamental compound from ...
Corn oil: 230–238 °C [9] 446–460 °F Corn oil: Unrefined: 178 °C [7] 352 °F Cottonseed oil: Refined, bleached, deodorized: 220–230 °C [10] 428–446 °F Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390 ...
Builders of steam locomotives in Britain incorporated capsules of aniseed oil into white metal plain bearings so the distinctive smell would give warning in case of overheating. [43] Anise can be made into a liquid scent and is used for both drag hunting and fishing. It is put on fishing lures to attract fish. [44] [45]
Spruce oil; Star anise oil, highly fragrant oil using in cooking. Also used in perfumery and soaps, has been used in toothpastes, mouthwashes, and skin creams. [26] 90% of the world's star anise crop is used in the manufacture of Tamiflu, a drug used to treat influenza, and is hoped to be useful for avian flu
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
Cooked potatoes are more digestible, and cooking breaks down solanine." Your best bet is to cook the potatoes simply by boiling or baking chunks without any seasonings. As much as you might love ...
Grape seed oil – suitable for cooking at high temperatures. Also used as a salad oil, and in cosmetics. Green S – color (green) Green tea – Guanylic acid – flavor enhancer; Guar gum – thickener, vegetable gum, stabilizer; Guaranine – Gum arabic / Gum acacia / E414 – thickener, vegetable gum, stabilizer, emulsifier; Gum guaicum ...
If you are wet brining your turkey, you will need 4 quarts of water, 1 cup coarse kosher salt, and your aromatics* of choice.Heat 1 quart of water in the microwave until warmed, then add the salt ...
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