The Secret to Keeping Cut Fruit from Browning Lies Within Your Knives

Have you ever wondered why your fruit starts to turn brown once you cut it open? Well I have in the past, and I thought I knew the answer but it turns out I was wrong. Now what if I told you the secret to keeping cut fruit from browning lies within your knives? If you're like me, then you probably thought the reason fruit turned brown once it was cut was because of the reaction between the fruit and the oxygen in the air. This is a process known as oxidization, and it's a natural phenomenon. It doesn't mean your fruit is bad, it just means it will start to break down the moment it comes in contact with the oxygen whereas before it was sheltered by its skin.

The truth of the matter is that it's not just the air that causes the fruit to turn brown, although it does play a role in the process. The real reason is explained in this article by the "Food Hacks Wonder How To" website. If you've never been to this site before, then I highly recommend you check it out. It's chalk full of great tips to make you a better cook in the kitchen. There are tips on all sorts of things related to cooking, like how to cut certain foods properly and efficiently, tips on how to grill or cook certain dishes, and of course recipes where you can put your new skills to the test. The motto for the site is "Tested shortcuts and food science for brilliantly lazy cooks". Does this happen to sound anything like you? Well I know this sums me up pretty well so I've been finding a lot of useful information after perusing the site for over an hour on this rainy afternoon. It's very factual and written in a simple way that cuts to the chase without sparing on the details. The photos are great quality too, so you get a great visual story with just enough information to explain what they're trying to teach you.

In this article they go to great lengths to test out once and for all, why fruit turns brown after its been cut. They take avocados and apples to demonstrate what happens when they use different knives to cut them. After you get a chance to read this article you'll soon realize that the secret to keeping cut from from browning lies within your knives. The "Food Hacks Wonder How To" website says "According to Food-Info, iron and copper increase the browning rate of fruits and vegetables. And unfortunately, most stainless steel knives are composed of a mix of iron and copper (among other ingredients that include carbon and chromium, of course). When you slice into an avocado or cut a head of lettuce with your knife, you expose the plant to both oxygen and the mix of metals I mentioned above. In other words, both your kitchen methods and tools are a perfect storm for browned fruits and vegetables."Of course if you're interested in learning what they concluded with, you'll have to checkout the article for yourself by clicking on any of the links in this article, and you'll be instantly redirected. While you're there make sure you checkout all the other interesting tips and tricks, because lets face it, we all love saving a bit of time in the kitchen!

So go ahead and checkout the article, and prepare to be amazed. I know I'm going to be investing in some new knives soon, as soon as I can afford it... they are expensive after all but it's all worth while!

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