Apples, artichokes, bananas, potatoes and many other foods that are low in acid will turn brown when they come into contact with oxygen in the air. You can delay browning by rubbing the cut surfaces of the food with a slice of lemon, or placing them in acidulated water. To make acidulated water, mix about 60mL lemon juice in a litre of water. You can also use another acid like balsamic, cider, red wine, or even white vinegar – just use a bit more, and keep in mind that the acid will impart some flavour to the food, so use something compatible.

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