I saw some pins on Pinterest about how to keep an apple from browning. I actually compared two of them.
One was for apples soaked in salt water and the other was a sliced apple put back together and held by a rubber band.
I used about 1 tsp sea salt to 1 cup water and placed the apples in the solution for about 5 minutes. The other apple was sliced and immediately put back together and held in place with a rubber band. Then to keep all things even, I placed them each in a zipper plastic bag, left them out on the counter and waited for 5 hours.
The result:
The apple held together by the rubber band is on the left and the salt water apples are on the right. Both browned a little, but the it is clear that the salt water apple browned less.
The rubber band apple had also turned significantly softer while the salt water apple still retained a bit of crunch.
The rubber band apple tasted like a browned apple (yuck) and the salt water apple did have a salty flavor (which I don't mind at all!).
The clear winner for our house is the salt water soaked apple!
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