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The Chemical Weapons of Onions and Garlic - The New York Times

The Chemical Weapons of Onions and Garlic - The New York Times

Chemical reason your eyes burn when you cut an onion...reaction with your tears that creates sulfuric acid.  I would not freeze or refrigerate them though because according to some it inactivates some of the enzymes in the onion.  The only remedy I have found is to use my food processor to cut them.

Why Onions Make You Cry

Chemical reason your eyes burn when you cut an onion...reaction with your tears that creates sulfuric acid. I would not freeze or refrigerate them though because according to some it inactivates some of the enzymes in the onion. The only remedy I have found is to use my food processor to cut them.

The Asahi Shimbun

The Asahi Shimbun

Ten useful tips for better sleep!

Ten useful tips for better sleep!

Regarde tariqtariq10's  image sur #PicsArt  Créez le vôtre gratuitement https://bnc.lt/f1Fc/mfotZBcYko

#interesting #photography #summer @ @ #music

Regarde tariqtariq10's image sur #PicsArt Créez le vôtre gratuitement https://bnc.lt/f1Fc/mfotZBcYko

20 Diuretic Foods to Detox, Lose Weight, and Lower Your Blood Pressure - difference mind

20 Diuretic Foods to Detox, Lose Weight, and Lower Your Blood Pressure - difference mind

Why the Cannabis Coconut Oil is So Powerful and Effective? - Health Nut News

Why the Cannabis Coconut Oil is So Powerful and Effective? - Health Nut News

Remove the Strong Sharp Taste or Smell from Onions - Step 1) cut onions 2) place pieces in bowl of water 3) add 2 tablespoons of salt and mix well 4) let sit for 5 minutes 5) drain salt water 6) rinse onions with fresh water 7) The onions are now ready for use if using them raw and uncooked. The salted water weakens the strength of the sulfur present in onions that gives it a strong sharp taste.

Remove the Strong Sharp Taste or Smell from Onions

Remove the Strong Sharp Taste or Smell from Onions - Step 1) cut onions 2) place pieces in bowl of water 3) add 2 tablespoons of salt and mix well 4) let sit for 5 minutes 5) drain salt water 6) rinse onions with fresh water 7) The onions are now ready for use if using them raw and uncooked. The salted water weakens the strength of the sulfur present in onions that gives it a strong sharp taste.

lilahagyma

lilahagyma

How to Be a Better Cook via Scientific American @Scientific American #Cooking #Tips

How to Be a Better Cook via Scientific American @Scientific American #Cooking #Tips

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