Honey Water Bath To Prevent Browning Fruit Recipes
HONEY WATER BATH TO PREVENT BROWNING FRUIT
The science behind it is that there's a peptide compound in honey that stops the activation of polyphenol oxidase when it's exposed to air. In other words, the enzyme responsible for the oxidation process in fleshy fruits and veggies like apples, pears, and potatoes. Give this one a try yourself, it works very well. An America's Test Kitchen method.
Provided by gailanng
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine honey and water; stir until blended.
- To prevent browning, soak apples, pears or other fruit for 30 seconds.
Nutrition Facts : Calories 127.7, Sodium 8.8, Carbohydrate 34.6, Fiber 0.1, Sugar 34.5, Protein 0.1
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- Brush or Dip the Apple Slices in Lemon Juice. It’s the oldest trick in the book. Lemon juice’s high acidity and low pH deactivates the enzyme that causes browning.
- Soak the Slices in Saltwater. You may remember from chemistry that salt is also called sodium chloride. Its namesake chemical components keep oxygen from reaching the surface of the slices.
- Submerge the Slices in Honey Water. Thanks to a peptide compound found in honey, this method deactivates the browning enzyme. Cook’s Illustrated found that a good soak kept the slices white for more than a day while a 30-second dunk kept browning at bay for eight hours.
- Submerge the Slices in Liquid. It works like a charm if you don't have any of the other quick fixes on hand. The idea here is that the oxidation process can’t start if the apples aren’t exposed—and they can’t be exposed while in liquid.
- Sprinkle the Slices with Ascorbic or Citric Acid Powder. You’ve probably seen packaged sliced apples at your local supermarket, shockingly without a single brown spot.
- Hold the Slices Together with a Rubber Band. Try this trick whenever you’re taking a sliced apple on the go. It protects the slices from air exposure. All you need is a knife and a thick, tight rubber band.
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The science behind it is that there's a peptide compound in honey that stops the activation of polyphenol oxidase when it's exposed to air. In other words, the enzyme responsible for the oxidation process in fleshy fruits and veggies like apples, pears, and potatoes. Give this one a try yourself, it works very well. An America's Test Kitchen method.
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