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3

In general I agree with the excellent answer by Willem, but when it comes to potatoes it does make sense to cut off any green parts. There have been quite a few stories about people eating green potatoes, and it's not pleasant. When it comes to tomatoes, though, it looks like the green bits are safe to eat. Harold McGee pronounces the tomato leaves safe to ...


10

Unless you're planning to consume a few kilo of each of them in one sitting, I would say you're being too cautious. Tomato, bell peppers, chilis and potatoes are all part of the nightshades family, and are toxic to some degree. But the poison is in the dose. The amount contained with in the vegetables would mean you'll have to consume an inordinate amount of ...


0

An Italian friend of mine always adds some water to the olive oil when sweating onions. The idea is that she doesn't want the onions to brown, nor the oil to disintegrate, and by adding some water the temperature is kept down. (She also turns the heat down almost all the way.) I sometimes do it myself, if I've got enough time. It takes much longer for the ...


1

Duck eggs have a heavier, more waxy coating on them than chicken eggs do. Duck eggs must be more resistant to bacteria in moist environments since they are much more likely to be exposed to it than a chicken egg is since, in nature, the duck spends much more time in the water. A heavier, more waxy coating means less evaporation and less chance for bacteria ...


-1

Spinach contains oxalic acid which inhibits the absorption of iron. Cooking destroys the oxalic acid therefore more iron is absorbed from cooked spinach. We absorb other vitamins and minerals from spinach. We absorb different nutrients from cooked and raw spinach, so.it is good to eat it both raw and cooked. (nutritionist knowledge)



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