How do you grow a rosemary herb?

Chef's answer
Most varieties grow best in well-drained, loamy, slightly acidic soil. The preferred soil pH is between 6.0 and 7.0. Rosemary should receive at least 6 hours of sun each day.
Frequently asked Questions 🎓
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Altogether, MacConkey agar only grows gram-negative bacteria, and those bacteria will appear differently based on their lactose fermenting ability as well as the rate of fermentation and the presence of a capsule or not.
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Laboratory Methods for the Diagnosis of Vibrio cholerae cholerae O1 will grow on a variety of commonly used agar media, isolation from fecal specimens is more easily accomplished with specialized media..
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E coli is a gram-negative bacillus that grows well on commonly used media. It is lactose-fermenting and beta-hemolytic on blood agar.
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Rapid growth occurs within the first several years, with an increase of 50 to 80% in shell height and quadrupled size in meat weight, and reach commercial size at about four to five years of age..
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Each time a crab molts it has the ability to regenerate the lost appendage. ... The regenerated claws start out smaller than the original and will continue to grow through subsequent molts. After three molts (three years in adult crabs) a claw can regain 95 percent of its original size..
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Altogether, MacConkey agar only grows gram-negative bacteria, and those bacteria will appear differently based on their lactose fermenting ability as well as the rate of fermentation and the presence of a capsule or not.
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Food grade tilapia are simply those tilapia that exhibit the fastest rates of growth.
A few more cooking questions 📍

Why does roast beef look bloody?

Like its cousin hemoglobin, which transports oxygen in blood, myoglobin's job is to carry oxygen through muscle. Myoglobin contains a red pigment, which is why muscle tissue is red. When exposed to heat, myoglobin darkens, which is why well-done meat takes on that lovely shade of gray.

Does jerky mold?

Jerky will mold if not enough moisture has been removed from the meat during the drying process.

Is Smoked Sausage high in cholesterol?

Processed meats, such as sausages, bacon and hot dogs, are high-cholesterol foods that should be limited.

Are clams supposed to be chewy?

Clams have a unique taste and can get slightly chewy when cooked. ... Clams have a unique taste and can get slightly chewy when cooked. If cooked properly, however, they become a hugely rewarding little treat from the sea.

What are the best conditions for growing truffles?

Truffles can be grown on flat or relatively steep land but the right climate, soil and water are important factors for good production. A range of soils are considered suitable from rich volcanic soils to poorly fertile granite soils.

What can I use to boil water over a campfire?

When it comes to campfire boiling all that is needed is a metal water bottle or pot. This vessel can be easily be placed into the fire and the task of boiling is just about done..

Why is my roast beef chewy?

Leaner roasts such as rump, chuck, or brisket have less fat marbling, so they can become chewy if not cooked correctly. It is the fat and connective tissue in the roast that is softened by long, slow cooking to produce flavor and tenderness.

Can thyroid problems cause facial flushing?

A cough that is constant or lingering may indicate the presence of thyroid nodules. These lumps on the thyroid gland can also cause throat pain and swallowing difficulties. Facial flushing. Hyperthyroidism increases blood flow in the extremities, which often causes the face to flush and the palms to turn red.

How long do you grill burgers at 400?

Instructions
  • Divide ground beef into 4 (?-pound) or 6 (1/3-pound) portions. ...
  • Heat the grill to high (gas or charcoal).
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    How long is smoked salmon good for in the fridge?

    one to two weeksThe shelf life of cold-smoked salmon is very short, one to two weeks in the refrigerator and about one month in the freezer. Storage time is another critical factor in the proliferation of Listeria bacteria since it can grow at low temperatures.

    Can I marinate jerky for 36 hours?

    Keep it in a sealed bag/jar in the fridge after dehydrating to slow the fat degradation process down. As for marinating, 24-72 hours is considered normal. It'll be fine waiting while you dehydrate the rest.

    What is the active ingredient in meat tenderizer?

    enzyme papainThe active ingredient in commercial meat tenderizer is the enzyme papain, which is found in the papaya plant.14 Aug 1986.

    What should the temperature of pork be when cooked?

    145 ?FCook pork, roasts, and chops to 145 ?F as measured with a food thermometer, then allow the meat to rest for three minutes before carving or consuming. Cross posted from the FoodSafety.gov blog: On May 24, USDA made some important changes in their recommended cooking temperatures for meats.

    What does scallops look like in the sea?

    Sea scallops have a saucer-shaped shell with scalloped or fluted edges. The upper shell is usually reddish-pink or brown in color. The lower shell is white or cream. A small percentage (5-10 percent) of sea scallops are albinos, with white upper and lower shells..

    What is the white stuff that comes out of sausages?

    It's the same stuff that comes out of salmon. "In cooking, syneresis is the sudden release of moisture contained within protein molecules, usually caused by excessive heat, which over-hardens the protein shell. Moisture inside expands upon heating. The hard protein shell pops, expelling the moisture..
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