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Stachybotrys chartarum (/ s t æ k iː ˈ b ɒ t r ɪ s tʃ ɑː r ˈ t ɛər ə m /, stak-ee-BO-tris char-TARE-əm), [2] also known as black mold [3] is a species of microfungus that produces its conidia in slime heads. Because of misinformation, S. chartarum has been inappropriately referred to as toxic mold.
Corned beef, bully beef, or salted beef in some Commonwealth countries, is a salt-cured brisket of beef. [1] The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.
The most infamous species, Stachybotrys chartarum (previously known as Stachybotrys atra) and Stachybotrys chlorohalonata, are known as black mold or toxic black mold in the U.S., and are frequently associated with poor indoor air quality that arises after fungal growth on water-damaged building materials. [9]
1. Start by washing your corned beef. Rinse excess salt from the meat; dry with paper towel. Trim fat with a sharp knife, putting upwards not down so it doesn't go into the meat itself.
To cook corned beef in the slow cooker, place the brined, rinsed beef brisket in the pot with a quartered onion, a chopped carrot and a chopped stalk of celery. Cover it with water by 1 inch ...
Ah, corned beef. We look forward to enjoying this classic dish on St. Patrick's Day year after year. Whether it's made in a slow cooker or an Instant Pot, the salty, savory flavor is hard to beat ...
Corn smut is a plant disease caused by the pathogenic fungus Mycosarcoma maydis, synonym Ustilago maydis.One of several cereal crop pathogens called smut, the fungus forms galls on all above-ground parts of corn species such as maize and teosinte.
In addition to the salt, corned beef is cured with water, brown sugar and a spice blend of garlic, coriander, allspice, black pepper and bay leaves, which gives it its signature taste.