Enzymatic browning is caused by a combination of enzymes and damage to cells, for example, a cut apple will turn brown in free air. It can be retarded by the presence of anti-oxidants, for example putting cut apple slices in water acidulated with lemon juice (ascorbic acid (a.k.a. vitamin C) is an anti-oxidant).
Questions tagged [enzymatic-browning]
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browning meat in Dutch oven--why doesn't it work for me?
A stew recipe I was using said to brown the meat in the Dutch oven first. I tried to--added oil and let it get hot on the stove top with lid off. However, the meat did not appear to brown as much as, I think, broil. I am unsure if I waited long…
Isabella Leonarda
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Why did my red chili powder turn brown?
When fresh , it was pure red in color. But after a couple of months it turned brown. Its home made so no case of adulteration.
user19388
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How to prevent carrot juice from turning brown?
I've been juicing up carrots with a centrifugal juice extractor. There's a lot of overhead (prep and cleanup) so it makes sense to do a big batch and keep it in the fridge for a couple of days.
Unfortunately, the refrigerated juice seems to turn…
Robert
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Can I ferment black bananas like black garlic?
Can the black garlic process 70°C, 85% humidity, 30+ days, apply to bananas? Will alkaline PH help?
paul jones
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Using a browning dish to microwave meat
In general:
Would the meat need to be covered while cooking, and if so with what? (There's no cover for my dish, and I assume plastic wrap would melt).
How much time would the extra heat reduce the cooking time... maybe 20%?
Specifically:
Would it…
Very Amateur
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