A television chef on the Gambero Rosso channel let slip the fact that sparkling water is just the thing when having to contend with the problem of fruit and veg turning black, i.e. oxidising, once peeled. Put them in sparkling water … the carbon dioxide contained therein executes the precious job of keeping them nice and white! Brilliant … and so simple.
I’ll have to remember this when I next peel some artichokes, carciofi. The traditional and standard procedure is to place the peeled carciofi in a bowl of water with lemon juice in it.
My daughter says I am the only person she knows who gets really excited about any little detail in the kitchen … hope I am not the only one!!!