Gordon Ramsay's tip to stop potatoes and avocados turning brown
Gordon Ramsay has shared an easy tip for foodies to stop their potatoes and avocados from turning brown quickly.
When potatoes and avocados are cut into they change colour due to a process called oxidation. As much as as this makes the items look unsightly, they are still safe to eat.
Avocados turn brown due to a chemical reaction called enzymatic browning. This reaction occurs when the flesh of an avocado is exposed to oxygen. Because potatoes are full of starch, when they are cut into, this mixes with oxygen which then causes a chemical reaction that turns the vegetable brown.
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On his YouTube channel, Gordon Ramsay shared his best cooking tips with fans. He said: “A great tip for stopping potatoes, apples and avocados from going brown when cut is simply to cover them with water and a squeeze of lemon.
"The acidity stops the flesh from oxidizing which is what causes the colour to change.”
Lemon juice prevents oxidation because it contains citric acid, which acts as a natural antioxidant, effectively reacting with oxygen in the air before the fruit's natural enzymes can, thus preventing browning and discolouration, reports the Express.
Lime juice and cranberry juice are just as effective as the acidic juice has to have a pH less than three.
Other tips shared by the chef, restauranteur and TV personality include how to properly cook rice, using spare herbs to infuse oil, and how to make the most of stale bread.
Gordon Ramsay took to YouTube to share his best cooking tips, including one to prevent oxidation. He said: “A great tip for stopping potatoes, apples and avocados from going brown when cut is simply to cover them with water and a squeeze of lemon.
He urged people to “never throw out vanilla pods”. Ramsay said: “There's a ton of flavour left in the skin. Stick them inside jars of sugar and leave to infuse. The sugar’s great to sprinkle on cakes biscuits or porridge.”
The chef added a tip for using spare chillies: “Using string, tie together the stalks then simply hang them in your kitchen. In just a few weeks, you'll get your very own dried chillies - great crumbled into dishes for adding heat on demand.
“Chilies are surprisingly versatile. If you love them in savoury dishes, my tip is to try adding them to melty chocolate ganache for chocolate chilli truffles or sprinkled over fresh fruit.”
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