[Sca-cooks] fruit browning

[Saint Phlip]

Well, I suspect you'd get much the same results if you immersed them
in plain water, since the idea is to prevent oxidation, and while
there's some free oxygen in water, there's certainly not as much as
there is in air.

On 12/18/06, wildecelery at aol.com <wildecelery at aol.com> wrote:
>
>
>  Being extremely sensitive (read allergic-type reaction, without testing as actually allergic) to citric acid, none of the options listed (lemon-lime etc...) would work for me.  When I do things where I am concerned about browning, I use a mix of honey and water... about 1/3 honey to 2/3 water whisked with a fork.  This works well for my dehydrated apples, where I do get some browning, but not a lot.
>
> -Ardenia

-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Put not your trust in princes, nor in the son of man, in whom there is no help.

Psalm 146
King James Bible