I know you can keep the color of a cut potato by placing it in some water...it helps a bit. But why does this happen??? It also happens to apples, immediately. WHY???
2006-09-22 07:48:34 · 6 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
It's called oxidation. Oxygen 'rusts' very quickly, eh? For potatoes, cut them and place them in cold water until cooking. For apples, pears, bananas and other fruits place them in acidulated water (water with a lemon or lime squeezed in it) and it won't turn brown. Or just eat 'em really really fast!
2006-09-22 07:50:27 · answer #1 · answered by Freesumpin 7 · 2⤊ 0⤋
The exposed flesh reacts with the oxygen in the air which causes the browning. Sprinkling lemon juice on the apples or potatoes should stop that from happening.
2006-09-22 07:52:53 · answer #2 · answered by COACH 5 · 0⤊ 0⤋
When they get exposed to the air, it oxidizes...making it turn a funny brown color. To prevent this, you can squeeze a little lemon juice on them...or you can squeeze some orange juice over it. Really, any citrus fruit juice will work....because the citric acid is what stops the oxidation. Hope this helps! :)
~Happy Cooking~
:)
2006-09-22 07:59:00 · answer #3 · answered by Rachel B 3 · 0⤊ 0⤋
Because of the air getting to it.
2006-09-22 07:54:17 · answer #4 · answered by kna0831 3 · 0⤊ 0⤋
oxidation. if you place them in water with a little lemon juice it will stop the oxidation.
2006-09-22 07:52:10 · answer #5 · answered by Anonymous · 0⤊ 0⤋
it's not just when they're left outside. it happens inside, also.
2006-09-22 07:52:40 · answer #6 · answered by Anonymous · 1⤊ 0⤋