adds flavour and enhances colour – ham would have a grey-ish hue without it. However Thomas Sanders, a professor of nutritional sciences at King’s College London, explains that nitrites may ...
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In humans, dietary nitrate (mostly from green leafy vegetables) is converted to nitrite in saliva, and to nitric oxide (NO) in the acidic stomach. Petersson and colleagues hypothesized that ...
Until recently the inorganic anions nitrate (NO 3 −) and nitrite (NO 2 −) were considered inert end products of nitric oxide (NO) metabolism and unfavorable dietary constituents.However, a new ...
The finest ham is generally cooked on the bone and hand carved. Various factors influence the flavour and texture of ham including the cut and curing process chosen, whether the meat has been dry ...
A favourite for Christmas, a baked ham is an easy way to feed a crowd. Many hams don't need soaking these days, so ask your butcher if you're not sure. Place the soaked ham in a large pan ...
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