It is wonderful to use fruits and vegetables when we are preparing salads or desserts but how do we keep them from turning brown after slicing? Or how do you keep them fresher longer.
It is wonderful to use fruits and vegetables when we are preparing salads or desserts but how do we keep them from turning brown after slicing? Also how do you keep them fresher longer before slicing? Here are some tips for doing just that.
Most people know about the trick of squirting lemon juice on appes after you slice them to keep them from turning brown. Well what if you don’t have any lemon juice and you want to make an apple salad?
If you are making a salad where you are using mayonaise along with the apples pre-measure your mayonaise in to the serving bowl. As you get each section of the apples sliced place them immediately into the mayonaise and stir coating them. After all of your apples are sliced and then placed in the mayonaise and stirred in you can then follow the rest of the recipe as the instructions describe.
You can also use apple juice to keep apples slices from browning. Place some apple juice in a glass bowl and place it in the refrigerator at least a half hour before you slice your apples so that the juice is nice and cold. Place your sliced apples in to the bowl and proceed with the rest of your recipe, then when it is time to add the apples drain them and use them.
A last resort if you are not using mayo, don’t have any lemons and don’t have any apple juice is to use salt water. You will need 1/4 teaspoon and 2 cups of cold water, stir the salt in to disolve it into the water. Then add the apples. Leave them in there for 10 minutes for maximum results. This is not the best method, but if you are desperate this is something you can try.
Artichokes can often become discolored when cooking to avoid this soak the artichokes in a quart of water that has a tablespoon of white vinegar in it for 1 hour before cooking them.
Lemon juice is also effective for helping to keep artichokes from discoloring, dip the trimmed parts in the lemon juice before cooking.
Wilted asparagus can be improved and crisped up by soaking it in a mixture of cold water and lemon juice. You will need one tablespoon of lemon juice for 2 quarts of cold water.
Most people know this trick as well when you make guacamole but it really does work at least for a little while. After you make your guacamole put the seed or seeds from the avacodo back in to it. For some reason it keeps the mushed avacodo from turning brown.
To keep banana peels from turning brown longer use a large child’s paint brush and paint the outside of the peel with lemon juice. This may also help to prevent fruit flies as well that love to lay their eggs in the browning flesh of the banana peel.
To help broccoli retain its wonderful green color when using it in casseroles first place it in a boiling pot of salt water. Allow it to cook for 5 minutes and remove it placing it in to a bowl full of ice to stop the cooking process. Then add it to your casserole as if it had not been cooked yet at all.
Cantenloupe usually will not last for more than a day or two after it is sliced even though you refrigerate it. instead of putting it in a zip lock bag wrap it tightly with Saran Wrap instead. This should help it last a little longer. Do the same with Honeydew melons as well.
To Crisp Up Wilted Lettuce
Fill a bowl with water and ice and then mix in a tablespoon of lemon juice. Soak the lettuce in the fridge for at least a half hour and up to an hour.
Published in: Cooking