In this week’s Sound Bites: See how an air-fryer works, the foods you can’t air-fry (there are a few) and how a little oil, a lot of hot air can go a long way |
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| Most supermarket freezers seem devoted to processed foods, but for every frozen samosa, there’s often a packet of veggies available that’s almost as nutritious as fresh produce. See what else you’re overlooking in the aisles, in this week’s Sound Bites. |
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| The word ‘pickle’ comes from the Dutch term for brine. See which pickles are healthiest, which last longest, why salt is so crucial, and what makes kimchi just a little bit like yoghurt. |
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| Sugar was so expensive until the 18th century that only royals and the elite could afford to use it in fruit preserves. Cherry jam and quince murabba featured on the menus of kings. See what changed. |
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| How were vitamins discovered? Why are there gaps in the alphabetical list? What’s the deal with all the ‘B’s? Find out |
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| The difference between butter and ghee lies in their chemistry. One contains moisture; the other is totally devoid of it. This affects how they react to heat. So, is one actually better than the other? |
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| The word soy comes from the Japanese “shoyu”, but the condiment was invented in China. How was it traditionally made? What should you look for on the supermarket shelves? Take a look. |
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| First came ‘dog cakes’, then chew treats and pellets. Today, pet food uses byproduct from the slaughter of meat for humans, and the processing of grain and vegetables. What’s the treat your pet is really looking to you for? Find out. |
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