Q. How much lemon juice should be added to a gallon of water to prevent browning of potatoes? Thanks for your help!
A. Browning in potatoes, bananas, apples, mushrooms and many other fruits and veggies are caused by enzymes called polyphenoloxidase. Keeping potatoes submerged in water will work for a while as it greatly lessens the available amount of oxygen the enzymes require to cause browning, however it will not eliminate the browning process altogether.
Lemon juice works great for preventing enzymatic browning of apples, pears and bananas, as it actually kills the enzymes by altering the ph level on the surface of the fruit. While submerging potatoes in water will greatly reduce enzymatic browning, the potatoes still yellow a little bit. Peel a fresh potato and compare it to one soaked in water overnight and you will see the soaked potato has indeed darkened slightly. If you want to prevent the discoloration entirely, you can dissolve 2 TBL of salt per gallon of water and this will keep your potatoes nice and white. Remember to rinse the potatoes before using them.
Lemon juice works great for preventing enzymatic browning of apples, pears and bananas, as it actually kills the enzymes by altering the ph level on the surface of the fruit. While submerging potatoes in water will greatly reduce enzymatic browning, the potatoes still yellow a little bit. Peel a fresh potato and compare it to one soaked in water overnight and you will see the soaked potato has indeed darkened slightly. If you want to prevent the discoloration entirely, you can dissolve 2 TBL of salt per gallon of water and this will keep your potatoes nice and white. Remember to rinse the potatoes before using them.
What is the difference between juice and juice cocktail?
Q. I accidentally bought some juice cocktail the other day and am now wondering if I should drink it like normal juice or save it to use when I'm making cocktails at a get together. When I think of cocktails I think of drinks. Am I wrong? Is it just another type of juice?
A. Juice cocktail usually means it is not 100% juice but a blend that contains juice in some proportion..such as 10% to 50%.
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners
A product cannot label itself as juice unless it is 100% juice and therefore calls itself a "juice drink" or a juice cocktail"
Sometimes they will state what percentage of juice is contained in the beverage. You can still drink and enjoy it...just be cognizant that it is not 100% juice and likely contains sweeteners
How long does fresh juice keep its vitamin and mineral content?
Q. I recently started juicing. My question is how long does the fresh juice keep its vitamins and minerals intact. Must I drink it immediately or can I keep it for a day or two?
A. Depends on the juice. Wheat-grass is supposed to be drunk immediately, while others seem to keep well in the fridge.
You would probably have to look it up on google for specific juices.
You would probably have to look it up on google for specific juices.
How does lemon juice reduce the burn of hot spices?
Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.
So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.
Thank you :-)
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.
So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.
Thank you :-)
A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.
So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.
I hope this answered your question.
So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.
I hope this answered your question.
Powered by Yahoo! Answers
No comments:
Post a Comment