Have you wondered why potatoes turn brown after you feel and slice it? They contain a chemical compound called phenol. This chemical compound is present in potatoes, as well as in apples and other cream- colored fleshy fruits and vegetables. When air or oxygen touches the flesh, the phenol reacts to it and causing it to turn brown. You don't want any fruit or vegetable discolored especially if you use them is salads, don't you? So here is a simple yet very effective way to prevent potatoes and as well as other fruits and vegetables from turning brown.
We are going to use potatoes as an example: After peeling and slicing potatoes, soak immediately in water with lemon juice.
Lemon juice contains acid which tends to slow down the reaction of phenol to oxygen. If you think lemons are a bit expensive, you can always try some apple cider vinegar. Try it! It works for me :)
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