Timeline for How to remove the bitter taste from green bell pepper?
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
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| S Jun 28, 2013 at 16:20 | history | edited | Mien | CC BY-SA 3.0 |
added about the inner thin skin layer
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| S Jun 28, 2013 at 16:20 | history | suggested | CommunityBot | CC BY-SA 3.0 |
added about the inner thin skin layer
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| Jun 28, 2013 at 15:38 | review | Suggested edits | |||
| Jun 28, 2013 at 16:20 | |||||
| Aug 11, 2011 at 5:07 | comment | added | Nicolas Raoul | I tried the burn-the-skin, slow-cook, generous salt technique, it works well, thanks! | |
| Aug 11, 2011 at 5:05 | vote | accept | Nicolas Raoul | ||
| Jun 18, 2011 at 19:00 | comment | added | Aaronut | P.S. I should have been specific and said that salt doesn't actually eliminate the bitter compounds, but it does actually neutralize the bitter flavour - not just add another flavour on top of it. There's no chemical reaction in the food, but salt is known to interfere with the perception of bitterness in the mouth. | |
| Jun 18, 2011 at 15:01 | history | answered | Aaronut | CC BY-SA 3.0 |