12 Secrets the Food Industry Doesn’t Want You to Know
Examine the line between the green and white areas of the scallion. If it’s clearly defined, it’s a good product. If it’s a gradual line, the scallion may be too tough.
It’s not a hidden fact that gelatin can be created through boiling skin ligaments, tendons and/or bones of cows and pigs in water.
A good option to use in your cooking, make use of agar-agar, which is vegan and helps keep the food in place at temperatures of room temperature.