Meal prepping is popular these days because it makes life easier, especially for those with busy schedules. However, not every food is best prepared ahead of time. Examples include potatoes, onions, yams, and apples. These foods are at risk of browning when they are exposed to air. This browning is as a result of a spontaneous reaction called oxidation, between enzymes and atmospheric oxygen.
The food is still safe to eat, but brown potatoes and apples don’t seem very appetizing. So, how can you stop this from occurring when preparing meals? Let’s look at some simple strategies to stop browning.
Use Acid
Since acid is known to slow down the oxidation process, it is frequently used to stop browning. After slicing the apples, put them in a solution of lemon juice and water. The citric acid in lemon will help protect the slices from air. On the other hand, potatoes and yams need a little vinegar or lemon juice in their water. Simply soak the sliced or peeled pieces for a few minutes and then stir them in the fridge.
Cold Water Soaks
Soaking potatoes, yams, or onions in cold water is a good way to avoid browning. Cold water stops air from reaching the surface, keeping the enzyme inactive. After soaking these pieces, pat them dry before cooking to avoid extra moisture in the food.
Blanching
Blanching is a rapid cooking method where food is quickly boiled before being placed in ice water to stop the cooking process. You can use this process for potatoes and yams. They should be boiled for two to three minutes. Then, right after, put them in a bowl of ice water to cool down.
Plastic Wrap and Airtight Storage
If you are prepping onions or apples for later use, wrapping them in plastic wrap or storing them in an airtight container can help to reduce the amount of air that they are being exposed to. But for apples, place a damp paper towel on top of them to add extra protection when storing them.
Use Ascorbic Acid
Ascorbic acid is commonly found in vitamin C tablets or powders, which is another excellent way to stop browning. All you need to do is dissolve vitamin C tablets or powder in water and dip your apples or potatoes in the solution before storing.
Oil Coating
Apply a thin layer of oil on potatoes or yams to form a protective layer against oxygen. Use this method to stop browning, if you plan to fry or bake the potatoes or yams later.
Bottom Line
In conclusion, although meal planning simplifies life and saves time, chopping some vegetables too early might cause them to turn brown, such as yams, potatoes, and apples. Thankfully, there are easy ways to prevent browning, such as soaking them in cold water, pressing them with lemon juice, or putting them in airtight containers.
