blended garlic n ginger
saper leh hurai mengapa jdk macam nih?aku blendkan bwg putih n ginger..then aku simpan dlm fridge..aku nak pakai esoknyer dah tukar kaler jdk ijau.nak kata fungus, garlic terkenal ngan sifat antifungus..mcm nor tuh?kalo dr segi bau, still ada bau tajam garlic n ginger tu.. Post Last Edit by dauswq at 17-10-2010 07:34kaedah menyimpan seperti berikut
Storage
A basket of garlic bulbs
Domestically, garlic is stored warm (above 18°C ) and dry to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often braided in strands, called "plaits" or grappes. Garlic is often kept in oil to produce flavoured oil; however, the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil can support the growth of deadly Clostridium botulinum. Refrigeration will not assure the safety of garlic kept in oil. Peeled cloves may be stored in wine or vinegar in the refrigerator.
Commercially prepared oils are widely available, but when preparing and storing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products. Two outbreaks of botulism related to garlic stored in oil have been reported.
Commercially, garlic is stored at 0°C , in a dry, low humidity environment. Garlic will keep longer if the tops remain attached.
perubahan warna hijau mungkin d sebabkan proses berikut
When crushed, Allium sativum yields allicin, a powerful antibiotic and antifungal compound (phytoncide). It has been claimed that it can be used as a home remedy to help speed recovery from strep throat or other minor ailments because of its antibiotic properties.
It also contains the sulfur containing compounds alliin, ajoene, diallylsulfide, dithiin, S-allylcysteine, and enzymes, vitamin B, proteins, minerals, saponins, flavonoids, and maillard reaction products, which are non-sulfur containing compounds. Furthermore a phytoalexin called allixin (3-hydroxy-5-methoxy-6-methyl-2-penthyl-4H-pyran-4-one) was found, a non-sulfur compound with a γ-pyrone skeleton structure with anti-oxidative effects, anti-microbial effects, anti-tumor promoting effects, inhibition of aflatoxin B2 DNA binding, and neurotrophic effects. Allixin showed an anti-tumor promoting effect in vivo, inhibiting skin tumor formation by TPA in DMBA initiated mice.
Analogs of this compound have exhibited anti tumor promoting effects in in vitro experimental conditions. Herein, allixin and/or its analogs may be expected useful compounds for cancer prevention or chemotherapy agents for other diseases.
:P sila translet ke bm :'( :$ baru ku tau rupanyer kalo simpan garlic lelama in oil leh menyebabkan botulism....yg bwh tuh aku lom paham lgk yer.. sila translet ke bm
jingga007 Post at 16-10-2010 15:13 http://mforum.cari.com.my/images/common/back.gif
utk lebih memahami..ko try ler experiment mcm aku..:P Reply 5# honeybee1802
ai tak rajin ke dapur :$ ;P Replyhoneybee1802
ai tak rajin ke dapur
jingga007 Post at 17-10-2010 12:45 http://mforum.cari.com.my/images/common/back.gif
tak bleh nak nolong daaaa.....neway...ari sabtu blend garlic with ginger and onion...not changing color yet..
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