“Here’s to a Less Pungent St. Patrick’s Day” by MDC

As everyone knows, the best way to celebrate St. Patrick’s Day is by over consuming  corned beef, cabbage and ,of course, green beer.  However, if you have an aversion to the smell of cooked cabbage, which can ruin the holiday for many, then cheer up there’s hope.  That pungent scent can be avoided altogether in the hands of a careful chef.  A little-known fact is that cabbage develops an unpleasant smell only when it’s overcooked.  Because cabbage contains substances that when broken down can turn into smelly sulfur compounds, cooks must adhere to strict time and temperature guidelines for their recipes.  The longer the cabbage is cooked, the worse the odor becomes. If you walk away from the pot too long and the broth could become wrong! Eat, Drink(Responsibly) and Enjoy Your Holiday!!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: