The first and most important step you can take in avoiding that nasty cruciferous vegetable smell when cooking your broccoli, cauliflower, or any other similar vegetable is to avoid overcooking it. The more you cook cruciferous vegetables, the more you run the risk of them burning even more organic compounds which can release a sulfuric odor, which in turn increases the overall stench.
On the contrary, a little goes a long way when it comes to cooking broccoli, and a few minutes at high temperatures should be enough to cook them sufficiently. Again, the more you cook these veggies, the mushier they get, and the more compounds break down and are released. Remember, less is more. There are two basic alternatives left to you in terms of combatting cruciferous vegetables unfortunate odor problem — absorb it or mask it.
This is a perfect example of the former. Adding bread to the bottom of the pot can thus absorb odors and help keep the cooking process stink-free. You might also want to consider adding lemon juice. This also works to try and neutralize the odor as the lemon juice interacts with the broccoli.
The same goes for adding vinegar. The solution is to kill those microorganisms, and not to favor their living conditions i. It also contains abrasives that help remove surface crusts and stains. I'm doing all of these: Regular spray-downs with Lemocide; drying religiously after cleaning the surface; and using the ceramic cleaner on a regular basis. So far, so good.
Good luck. Note: I purchased the Lemocide online. Musty swell in tongue and groove ceilings Q. So many concerns that a simple posting won't offer much. Rockin'Fine Finish and nnigrt are both correct. Once you have done both, NOW you start to problem solve the musty wood smell. I would be greatly concerned with the age of the roof and water damage. If they can see the wood paneling from above or even the ceiling in any way then water damage will be EASILY visible from above.
This is a great way to get a visual inspection in without ripping out the ceiling. Even if you don't need a new roof, I would seriously consider removing the wood. As much as you love it, it can still make you sick Algae will grow on road signs.
That's how damp this area is. Find the source. If you can't find the source, then remove the wood. The subfloor of the house should have been ripped out in its entirety. Try the solution at hand, as warped is better than malodorous. The drying of the enzyme product is undoubtedly part and parcel of how it works, as it absorbs the odor?
The same reason so many apartment complexes have a zero pet policy. They don't love ripping subfloors either. Hope it isn't mating spray in your drywall. NHBabs z4b-5a NH 6 years ago. Cream of broccoli, potato, cheese, ham, and bacon soup should take care of it. Good luck pleasing the masses, Jennie.
Like 1 Save. I also pick and discard any rotten leaves or stem parts - or whole plants if necessary. This post was edited by grandad on Thu, Jan 8, 15 at This is what pin rot looks like The tissue becomes soft and gives off a very bad odor.
Here is a link that might be useful: SalinasValleyAgriculture This post was edited by mrdoitall on Sat, Jan 10, 15 at Fortunately, broccoli smell, colour and other signs can help us, so here are the top tips on how to know when this green product is spoiled. Does honey go bad?
Find out what the shelf life of honey is. First of all, you should know what does bad broccoli look like. The normal colour of this veg is green or dark green; if you see there some yellowish hue, it is the first sign that this product is spoiled. If there is some mould at any part of the veg, then avoid eating this product, it is better to throw it away immediately. The mould can give yellow colour and irregular formations at the surface of the vegetable.
Slimy texture and any white spots are the signs of putrefaction, and it means that you should not eat this vegetable. We will be able to answer the question which compounds change during heating in a microwave oven, and which while boiling.
Later, in theory, we can try to prevent this changes in the process of cooking or processing" - he noted. We are learning the mechanisms that can teach us something about the formation and transformation of flavour compounds - something that later may have consequences in technology" - predicts Prof.
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