Salt water instead of acidulated water.
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Salt water instead of acidulated water.
Came across "drop into salted water" to stop peeled and cut apple discolouring.
I'd never heard of that, but here's a site saying that in tests salt beat lemon juice:
https://lifehacker.com/prevent-apples-f ... 1733562639
It says re dilution: "Use 1/2 a teaspoon of salt in 1 cup of cold water. "
I'd never heard of that, but here's a site saying that in tests salt beat lemon juice:
https://lifehacker.com/prevent-apples-f ... 1733562639
It says re dilution: "Use 1/2 a teaspoon of salt in 1 cup of cold water. "
Re: Salt water instead of acidulated water.
That's interesting, Jeral.
I rarely bother with the lemon Juice / citric acid - just try to work quickly. Have some apples to cook - will give it a try if I remember and report results.
I rarely bother with the lemon Juice / citric acid - just try to work quickly. Have some apples to cook - will give it a try if I remember and report results.
Re: Salt water instead of acidulated water.
Yes, although some cooking apples especially discolour in the blink of an eye don't they? I mentioned celeriac elsewhere today which is definitely a don't blink item, so if it works on that I'll be putting bunting out.
Happy to compare notes with everyone in due course
Happy to compare notes with everyone in due course
- Stokey Sue
- Posts: 4139
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Re: Salt water instead of acidulated water.
I think I tried this and could taste the salt in the apples?
This is one thing I use bottled lemon for, works a treat, and convenient just to add a dadh
This is one thing I use bottled lemon for, works a treat, and convenient just to add a dadh
- Badger's Mate
- Posts: 393
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Salt water instead of acidulated water.
I find bottled lemon quite useful. I've frequently not got a lemon when I want one, and it works perfectly well in ceviche or for feeding the pancake monster. It would be a reasonable assumption that I might have bought fresh lemons with malice aforethought for those purposes, but occasionally I think there are lemons in the bowl or fridge, and they turn out to be 'past their best', let's say.
Re: Salt water instead of acidulated water.
I've used a little vinegar when I haven't got lemon juice, with no noticeable affect on the flavour, after a quick rinse before using the fruit.
The blog which does what it says on the tin:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
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