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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 ...
The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well ...
When we remove the shame and guilt around foods, ... "Focus on the first three bites and notice the taste, texture, and smell. After the third bite, the flavor and excitement start to diminish."
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]
Geosmin (/ dʒ i ˈ ɒ z m ɪ n / jee-OZ-min) is an irregular sesquiterpenoid with a distinct earthy or musty odor, which most people can easily smell. The geosmin odor detection threshold in humans is very low, ranging from 0.006 to 0.01 micrograms per liter in water. [1]
MIB and the irregular sesquiterpene geosmin together account for the majority of biologically-caused taste and odor outbreaks in drinking water worldwide. [1] MIB has a distinct earthy or musty odor, which most people can easily smell. The odor detection threshold of MIB is very low, ranging from 0.002 to 0.02 micrograms per liter in water. [2]
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