Mute
Chef Samuca
Você sabe por que o alho gruda na faca quando é picado? Não é mágica… é ciência! Quando o alho é cortado, ele libera compostos naturais que ficam pegajosos e fazem pequenos pedaços aderirem à lâmina da faca. Um truque simples é umedecer levemente a faca antes de começar ou limpar a lâmina durante o corte para reduzir esse efeito. Você já tinha reparado nisso? Comente “SIM” ou “NÃO” e siga o Chef Samuca para uma curiosidade nova de cozinha todos os dias! #ChefSamuca #curiosidade #kwai
Follow
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