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When hosting a dinner party, lingering odors from long hours of cooking in the kitchen can be an issue. Cooking odors from fish, onion, garlic, burnt foods and fried foods can last especially long ...
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A bad odor means that a heavy amount of bacteria is present. Even if you have cleaned the sponge daily, it looks okay and doesn't smell, every kitchen sponge should be replaced at least every two ...
The characteristic taste and odor of garlic is due to an oily, slightly yellow organosulfur compound S-Allyl prop-2-ene-1-sulfinothioate, commonly called allicin. Fresh garlic has little odor until it is chopped or crushed. Allicin is produced from alliin (a derivative of the amino acid cysteine) by the enzyme alliinase. [4]
Brassica oleracea is a plant species from the family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan.
The natural antioxidants tend to be short-lived, [13] so synthetic antioxidants are used when a longer shelf-life is preferred. The effectiveness of water-soluble antioxidants is limited in preventing direct oxidation within fats, but is valuable in intercepting free radicals that travel through the aqueous parts of foods.
The type of kale you use depends entirely on personal taste, availability, and the recipe you’re making, but how you clean kale won’t change. You might, however, need to rinse and repeat a few ...
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