Kitchen Hack: How to Keep Apples From Browning
It’s a classic tale. You chop, dice, slice or shave a raw apple for your child or to use in a recipe only to have it turn brown and unappealing minutes later. Why does this happen? And more importantly, how can you prevent it? Browning is the result of freshly cut apple flesh coming into contact with oxygen, a natural process called oxidization or enzymatic browning. Speed of browning can vary depending on the variety of apple, and can also be impacted by the age of the fruit. Fruit that has browned...
View More