Quote 7 Feb 203 notes
しなびた生野菜を、
50度くらいのお湯に
1分ほど漬けると、
シャキッーン!とよみがえるの、
知ってました?

初回はその
(絶対しちゃいけないこと)
みたいな行動に勇気がいるけど、
やってみると簡単。

若返って、色も歯触りも
イキイキ。
シャッキーンッ!

慣れてきた最近じゃ、
いちいち温度を計らずに、
体感で決めてます。
(このお風呂はぜったい無理!
という熱さを指で。)

なんでも、50度という温度は
ざっくり言うと、
栄養分はそこなわず、
野菜をむしばむ
「菌だけが消滅する」
温度なんだって。

なので、お湯につけるとき
やっつけた、という
ヒーロー感も味わえます。
— 週末にいかが-4325.net blog (via shishishishishi)

(Source: 4325.net)

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