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The seeds from ripe fruits are edible once cooked, and are said to have a milky, sweet taste often compared to Brazil nuts. They may be boiled, baked, or roasted. [7] When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks (either by boiling or fire-roasting) or to make desserts.
A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to vibrate [ 2 ] and produce thermal energy in a process known as dielectric heating .
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
The ripe fruit of A. hirsutus is eaten after removing the spiny outer skin. The structure of the fruit is similar to that of the much larger jackfruit . The seeds are also edible, usually fried as a snack.
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Ripe cempedak fruit has a pungent smell that has been described as harsh and penetrating like that of durian. [1] The taste of the fruit is similar to the related jackfruit and breadfruit with a hint of durian. The seeds, which are also edible, are flattened spheres or elongated, about 2–3 cm in length. [citation needed]
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