Vchenі rozpovіl miraculous trick, how to make kava less hot.

Zgіdno with the recent "

This trick is not so marvelous, as it seems, and really can be scientifically explained. Vіdomo, scho sodium chloride, or zvichayna kitchen sіl, already effectively prinіchuє girkot in kavit and all kinds of hedgehogs.

Vcheni explain the building of salt and ignoring hot water and popularity as a culinary ingredient through the entire history of mankind. Maskuyuchi vodchutya bitterness, forcefully allows other tastes, such as licorice or minds, to become different.

Although the theory of the smack map of the language was developed, the company has different receptors that are sensitive to the singing types of smaks. The salt receptor in the epithelial sodium channel (ENaC), however, the hot savory receptors belong to the TAS2R family.

A study in 1995 showed that it effectively masks hot water in a mixture of licorice and hot drinks. However, even though the addition of salt was robbed of the sum of malt and less heat for relish, the heat did not dislike the relish of salt.

I don’t understand, as the same force ignites hot water, but studies on mice show that at high concentrations, strength activates not only ENaC, but also receptors for sour and hot taste. It is important that I create an unacceptable relish, and saving too much salt at a time can be unsafe.

Prote, a small amount of salt can easily change the bitterness. Previously, salting was expanded by changing the temperature of such vegetables, like eggplant and Brussels sprouts. And in some countries, for example, in V'єtnami, silly sound to add to kawi, sob pіdsiliti її relish.

If you are not a fan of licorice or milk kawi, you should taste some salt, especially if you digested kava in a vipadkovo way and as a result you took off the burnt relish. Start with a little pinch and indulge in your taste.

From the other side, as you stezhite for saving salt, є th іnshі options for smothering a hot relish, for example, table zukor and milk. Might as well try the Swedish tradition of adding meat to kawi saltone or sir.

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