So you know that when you cut an apple, it begins to brown because of the air...I don't know the right term, but you know what it is.
Well, for years, forever really, the tip has been to use lemon juice to help prevent the browning, or at least to delay it.
When I was in college, I went to about 100 pampered chef parties, I only bought a few things, but I got free food out of it!!! One of the pampered chefs gave a tip.
Use Lemon-Lime soda! You get the acidity of the lemon, but you don't get the uber-tart flavor of the lemon on the sweet apples. I tried it a few times and it really does work!!!
Maybe you'll want to try this the next time you're slicing apples for something.
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2 comments:
Great tip. Gotta remember that. And the term is oxidization.
Very cool, thanks for the tip!
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