Japanese trick to prevent apple cuts from oxidizing (without using salt)

Simple methods help to maintain the color and quality of the apple cutting longer

Have you ever had an unpleasant surprise in the kitchen? Like when the pepper used in the slip was much more burnt than expected or when some pinches of salt changed the consistency and taste of a dish. These are situations outside our control that can interrupt the meal.

There are also foods whose behavior we already know, but we could not avoid. This is the case of wasteWhich starts to darken as soon as it is cut – a process known as oxidation. There is no definitive technique to prevent it, but a Japanese method can help prolong the life of the fruit.

The Japanese method that prevents apple oxidation

The tip derives from the @mama_kurashilabo profile on Instagram, which shows a make -up alternative to immerse the pieces of apple in salted water – a solution that often leaves the fruit with the salty taste and takes the balance of sweet taste.

The technique is simple: just dip the apple in the sugar water. Dissolve a spoonful of sugar in 200 ml of water and dip the apple pieces for three or five minutes. The result is that the fruit maintains its natural color.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.