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from ^_^ The Best Cooking Tips Find all the answers to your most common cooking questions and learn how to avoid mistakes in the kitchen with these great cooking tips.
Garlic contains four major (and hard to pronounce) volatile organic compounds—diallyl disulfide, allyl methyl sulfide, allyl methyl disulfide, and allyl mercaptan—none of which are present in garlic until it’s crushed up or chopped.
from ^_^ The Best Cooking Tips Find all the answers to your most common cooking questions and learn how to avoid mistakes in the kitchen with these great cooking tips.
