Thursday, June 25, 2015

Stopping an attorney Go Brown - No lemons ...

In particular, fruit and healthy - - The lawyer should be one of the most popular is in the kitchen, its applications are endless. Unfortunately, the help of a lawyer is leaving means until the last minute, because once cut, the surface of the fruit brown spins.

There are several solutions to this problem. Popular methods leave the pit (the large stone in the middle), in; cover the lemon juice; skinless put the lawyer in the water; Place in an airtight container with a cut onion.

These slow the browning, but like most methods involve either the taste or texture are not ideal.

Why a lawyer is Brown?

Lawyers have an enzyme called polyphenol oxidase under the skin. Once the enzyme in court lawyer in contact with oxygen in the air, brown lawyers.

Secret going head to his attorney Brown stop

This secret has been given more than twenty years ago by the famous British chef Raymond Blanc of French origin, if I. At the famous school in Oxford I used this method since, and has never ceased mail. The lawyer will stay fresh and green for several hours after cutting or if done on a plate as Irish beef with guacamole

As enzymatic browning is the best way to stop the browning, is to destroy it, he said. Follow the steps to see how to do it in the following steps.

STEP 2: What you need to know

Step 3: Put in a pot of boiling water

STEP 4: Reduction of ice water

Step 5: Your lawyer is ready or holding

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