Synonyms & Antonyms of slimy

English Language Learners Definition of slimy

1. : covered with slime.
2. : resembling slime.
3. informal : very dishonest, bad, or immoral.

Slimy means either sticky and wet, or dishonest and rude. A creep who sells broken wheelchairs while smiling is slimy. Slime is a moist and clammy substance, like the stuff a snail leaves behind or the mucus that comes out of your nose.

If you describe a person or their manner as slimy, you mean that they appear to be friendly but in a way that you find unpleasant: He was the very worst kind of slimy salesman.

slimy ​Definitions and Synonyms

• miry,
• mucky,
• muddy,
• oozy,
• sludgy,
• slushy.

Things that are slimy.

• Politicians.
• The bit of lettuce I found in the back of my refrigerator.
• Earthworms, but they’re good guys. They’re great for gardens.
• Snails – they really are adorable, though!
• Slugs.
• Boogers.
• Fish.
• Raw meat.

Slime is slang for friend, brother, mate, homie, son and other similar terms. N.O.R.E. used the slang in a tweet in 2009, claiming it was his slang.

The explanation behind that slimy sensation begins with what types of minerals, or lack of minerals, are found in the water that you’re using to bathe. Hard water contains dissolved calcium and magnesium that naturally collects as water flows over and erodes the rock beneath it.

Spoilage bacteria make themselves known by way of slimy films on lunch meat, soggy edges on vegetables or in stinky chicken. “Often spoilage bacteria will outgrow the harmful bacteria and protect [the food].”

The Best Way to Make Persian Cucumbers Last Longer Simply put, that slimy white film is a sign of spoilage. When cucumbers become mushy or slimy on the outside, it’s an indicator that they’re starting to go bad — which can happen sooner than later when not stored properly.

Some common traits of bad fish are a slimy, milky flesh (a thick, slippery coating) and a fishy smell. If the fish is whole, the eyes should be clear and the scales should be intact. It’s recommended to use fresh fish within 36 hours of purchase.

If a fully cooked sausage is slimy, or if it has a weird, sweet-sour funky smell – you know the one – it’s done, and you should just throw it away. Those sights and smells tell you that there’s been some spoilage in your sausage. The problem is that spoilage isn’t your big worry when it comes to food safety.

Bad sausage that doesn’t have any harmful bacteria will just taste off. You might get a upset stomach but nothing too serious. So eating meat that has gone bad doesn’t always mean you will get sick. Bad beef or pork sausage eaten will usually result in diarrhea, vomiting, cramps or nausea.

Bad sausage will have a sour smell to it that any meat that is going off starts to get. If the meat has any smell that is unpleasant and rotten, just get rid of it. Refer to food handling guidelines and look at the “use by” dates for sausages unless you placed it in the freezer immediately after you bought them.

mold

Don’t pierce them. If you prick good quality sausages you let all the moisture and flavour out. Cook sausages over moderate heat, if you cook them at too high a temperature their skins will burst. Turn the sausages regularly to ensure that they cook evenly and don’t burn.

For the most part no you do not need to peel. As others have said it depends on the casing used though but the molds which grow on the surface of salami, dominantly penicillium nalgiovense, are perfectly safe and edible. They provide a bit of a mushroomy flavour.

If you do prick, you will only allow a good deal of the natural juices to flow out during cooking, making the inside drier and lessening the flavour.” John Torode, MasterChef judge and alleged meat fan, is a brave dissenting voice: “Always prick them before frying to let the fat out” he advises, without troubling to …

Don’t bake your sausages While this seems like the healthy option, it doesn’t provide the fry-up experience that pan cooking does. Baking prevents the exterior from developing that lovely umami taste we all crave.

Three steps to perfect sausages

1. To ensure the sausages cook through without the outside burning, poach in simmering water for 8 minutes. Drain.
2. To make them golden, cook in a frying pan over medium heat until light brown. Don’t pierce or they can become dry.
3. Increase heat to high.

Here’s how to do it. To start, drop your sausages into a large pot or saucepan and fill it with enough cold water to just cover the sausages. Put the vessel on the stove, turn the heat to medium-high, and cook just until the water reaches a gentle simmer—that should take about 6-8 minutes.

Heat a frying pan and add a couple of tablespoons of sunflower or vegetable oil. Heat for another minute then add the sausages and brown lightly on all sides then turn the heat right down and continue to cook for about 15-20 minutes, turning them every few minutes. If a lot of fat accumulates spoon it off.

When sausages are cooked, it causes the water inside to boil into steam, which creates internal pressure. Too much of this pressure, and the casing will burst.

Sausages split because pressure builds up on the inside as they cook (typically from vapor produced by the heat, but also from the expansion of the foody goodness inside). As the pressure increases, so does the stress in the casing of the sausage (the skin).

Put the onions and butter in a frying pan and cook gently until really soft and starting to caramelise – about 20-30 minutes.

If you want to sauté onions without oil, be sure to use a nonstick pan, and add a small amount of water or vegetable broth to help keep onions from sticking. Add chopped or sliced onions and cook for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula.

Sweating onions means cooking over a low heat. Some moisture is given off, and the onions soften. Caramalization occurs when the sugars in the onion turn brown, which requires temperatures above 310.

You should eat onions raw rather than cooked to get the most sulfur compounds from them.