Ingredients
1 each turkey wings smoked
1 medium yellow onion diced
2 cloves garlic minced
2 pounds green beans
6 small red skinned potatoes
1 quart water
1 x salt if needed
1 x black pepper to taste
Method
Sources
📖
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
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Place a heavy sauce pot over medium heat and let preheat for about 3 minutes; add turkey wing, stir and turn until it begins to release some of its oil. (If pan is hot enough, you should not have a problem with sticking.) Add diced onion and stir to brown for about 3 minutes, adding garlic at end. Add green beans, potatoes and water (enough to just cover the vegetables) then cook over medium heat until potatoes are tender, which may take 35 to 45 minutes, depending on size of potatoes. Season with pepper and salt to taste (the turkey wing usually adds enough salt).
pyrethroid residues → have preharvest intervals → green beans, zucchinis, and peppers
“The preharvest intervals for the residues in these three vegetables was obtained, taking into account the maximum residue levels established by the existing legislation. They were all lower than the ones specified by the makers of commercial formulates, which ensures a safe enough consumption.”
“samples stored at 8 degrees C showed an increase of chlorophyll content at the first 15 days”
chlorophyll content → increased → green beans
“Extracts of green beans and tomatoes inhibited platelet aggregation induced by ADP and arachidonic acid, in a concentration-dependent manner.”
green beans → inhibited → platelet aggregation
“Evaluation of color, hardness, texture, taste and overall acceptability indicated the product was organoleptically acceptable.”
green beans → are → organoleptically acceptable
“Green beans c.v. Bush Blue Lake‐47 were osmotically concentrated in NaCl‐water solutions at three concentrations (5, 10, and 17% NaCl by weight) and three temperatures (8, 20, and 40°C).”
osmotic dehydration → affects → green beans
“Attributes could be categorized as “Green” (asparagus, beany, Brussels sprout, celery, parsley, spinach, green beans, green herb‐like);”
green tea → has flavor attributes → Green (asparagus, beany, Brussels sprout, celery, parsley, spinach, green beans, green herb-like)