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Which acid works best to keep avocados from browning? Answer: None (of the acids tested) It's not that acid doesn't do much to help. ALL OF THE ACIDS TESTED CAUSED AVOCADOS TO BECOME MORE BROWN AND TO BECOME BROWN FASTER THAN NO TREATMENT AT ALL I am not kidding. Method For acid, I used freshly squeezed lemon juice, freshly squeezed lime juice, ...


24

Nice experiment. Oddly enough food scientists in Florida have looked into the same problem, and achieved results similar to yours: THE RETARDATION OF ENZYMATIC BROWNING IN AVOCADO PUREE AND GUACAMOLE Enzymatic browning in avocado puree and guacamole was evaluated by reflectance measurements for several varieties of avocado with varying amounts of ...


6

Trim the root end, then set the stalks upright in a tall glass, add a few inches of water, then stash in the fridge. You'll want to change out the water every couple of days, or can get strange on you. You can also cut it into shorter lengths, and store it completely submerged in water; this may be necessary to do with part of the stalks anyway, as most ...


4

I have worked in the CPG industry for almost 30 years. A few years back I had the privilege of representing one of the largest produce brands in the US. I learned quite a bit about produce storage and what speeds up the deterioration rate. One thing I noticed in your picture is that there appeared to be moisture (condensation) inside of the bag of carrots. ...


3

Propanethiol S-oxide gas will stop the browning affect on the surface of avocados. This sulfur oxide is found in the gas formed from cutting bitter/sharp onions. When storing guacamole in a bowl, place a half an onion chopped inside a smaller bowl, then place the smaller bowl in the center on top of the guacamole. Then cover with saran wrap as to not remove ...


2

Since the publication of Antoine Lavoisier's revised Easter Memoir in 1778, it has been understood (although not at first universally accepted) that acids generally are oxidising agents. However, I note that, somewhat unusually for an acid, formic acid can act as a reducing agent (the opposite of an oxidising agent). My understanding is that this unusual ...


1

If you have time, you can do some mason jars with celery. You can act like it is shown in that tutorial: http://www.salad-in-a-jar.com/skinny-secrets/salad-in-a-jar - I know it's about lettuce, but I did analogous thing with celery and it was good. And if you want quick hack, just wrap your celery in aluminium foil: ...


1

Store in an mostly airtight container, even a basic plastic bag with the opening folded over will do Feel free to chop a long celery bunch in half. The cut ends do deteriorate a little over time, but not that fast, and it's better than bending or squishing them into the fridge Just don't let it sit in moving air as exists it most fridges


1

I think you just bought the wrong carrots. Carrots can keep for ages if they are mostly left in their natural state. But the cheap carrots in large German supermarkets tend to be quite processed before being sold. The ends are cut off, and the dirt is removed by some process (I don't know if it's chemical, physical, or both) which destroys their outer skin. ...


1

Baking! I learned this on Good Eats and have used it to cook for a dozen people and it's as easy as working with a rice cooker. The recipe linked is for brown rice, but I've used it for sushi rice as well which would just call for different proportion of water and shorter cook time. Also, skip the butter, of course. The recipe also mentions a glass dish, ...


1

Always Listen to MOM! We recently bought a couple dozen plastic storage bins to store some of our gym gloves inventory in the offices. They're those big containers (like rubbermaid or recylcing containers). NOTHING worked to remove the labels off the front! I have a feeling it was industrial adhesive. We even called the manufacturer to see if they had ...



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