Sally’s Kitchen & Stuff

To remove the smell of pungent root vegetables from your hands, simply run the cold water (NOT THE HOT WATER!) and rub your hands on a stainless teel utensil. If you run the hot water your skin will absorb the odor. Do this RIGHT AFTER handling the vegetables, not after you’re finished cooking.

Yes, it completely baffles me (and everybody else) why it works.

As for the garlic itself, after you peel and crush garlic, let it sit for at least 15 minutes before cooking. You’re letting the enzyme Allinase mix with the amino acid Allin, which produces Allicin that contains a sulfur. It’s been proven to slow down the growth of cancerous tumours. Yup. Garlic fights cancer.

This entry was posted on Thursday, April 13th, 2006 at 11:17 am and is filed under Sally's Kitchen Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.