How much Flagyl does it take to cure trichomoniasis?
Currently, the CDC and WHO recommend a single 2-g dose of oral metronidazole or tinidazole as first-line treatment and a 7-day regimen of two daily 400-mg or 500-mg doses of oral metronidazole as second-line treatment for Trichomonas vaginalis infection, but evidence has shown that one dose might not be enough, ...
Frequently asked Questions 🎓
A few more cooking questions 📍
Do halibut lay eggs?
REPRODUCTION. Adult halibut migrate long distances from shallow summer feeding grounds to deeper winter spawning grounds. The number of eggs they lay depends on the female's size. A 50-pound female can produce about 500,000 eggs, while a female over 250 pounds can produce four million eggs..
Do you Season pork chops after brining?
Seasoning Brined Pork Chops The important thing to remember when you do brine meats, is that you rinse the brine off after it has marinated, dry it well and do NOT season the meat again with salt. ... The pork chops can sit out for about an hour or so to come to room temperature before you grill..
How does baking soda help in preparing crispy fried food?
Keep small batches of batter and fry immediately. Tip - To get crispy pakoras, add a tblsp of oil while mixing the batter instead of soda, it helps. ... Both baking soda and baking powder are leavening agents,which mean they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'..
How do I freeze corned beef?
How To Freeze Corned Beef
Remove from the Tin. Make sure you remove your corned beef from the tin. You should never refrigerate or freeze cans, either open or unopened. Wrap. Wrap up your corned beef in tin foil. ... Bag Up. Pop your wrapped corned beef into a freezer bag. ... Freeze. Pop it into the freezer..
Can pork be pink when fully cooked?
The USDA said its Food Safety and Inspection Service found that cooking pork to a temperature of 145 degrees and letting it rest for three minutes is just as safe as cooking it to a higher temperature. The change means that a cut of pork may still look pink when it reaches 145 degrees and that, says the USDA, is OK.