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7) Leftovers are safe to eat until they smell bad The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. To be safe, FoodSafety.gov's Storage Times chart .
Few foods are more appetizing to people than a juicy steak. ... have an internal temperature of 125 degrees, medium rare is cooked to 135 degrees, medium is cooked to 145 degrees, medium well is ...
For thin asparagus, preheat the grill to 550 degrees. For medium or thicker asparagus, preheat the grill to 425 degrees. Coat the asparagus with olive oil to keep them from sticking to the grill ...
Purine is a heterocyclic aromatic organic compound that consists of two rings (pyrimidine and imidazole) fused together. It is water-soluble. Purine also gives its name to the wider class of molecules, purines, which include substituted purines and their tautomers. They are the most widely occurring nitrogen-containing heterocycles in nature. [1]
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
More than three-quarters of Americans eat more saturated fat, typically from red meat, than is recommended and even more fail to eat the recommended amount of fruits, vegetables and dairy.
The origin of asparagus urine is asparagusic acid, a substance unique to this vegetable. [17] [18] Most studies of the compounds responsible for the odour of asparagus urine have correlated the appearance of the compounds above with asparagus consumption; they appear as little as 15 minutes after consumption. [10]