Why are stewed Apples a mustardy colour?!
Yet uncooked the Apples are a white colour!. I was stewing some garden Apples tonight and now I am curious where the change of colour comes from!. Apples were peeled,cored and had white sugar added!. Does the change of colour come from acid within the Apples!?Www@FoodAQ@Com
Answers:
Oxidation, in cooking, is the reaction of a food with oxygen!.
This explains why apples, and other fruits and vegetables, go brown when cut and left exposed for long periods of time!.
It is speeded up when the apple is exposed to light and / or heat!. In fact, for every 10'C increase in temperature the speed of oxidation doubles!
So, although apples will naturally change colour when cooking, the best thing to do is to add something acidic (lemon juice is perfect in this case) and I find covering the food also helps!.
I add a few squeezes of lemon juice and then take a piece of baking parchment, crumple it up and the unfold it!. I then lay that directly ontop of the apples to stop them being exposed to air, and keep the temperature nice and low so they cook slowly!.
Crumpling the baking parchment before putting it ontop of the apples makes it easier to work with!.
It's also a great way to stop skin forming ontop of custard!
Www@FoodAQ@Com
This explains why apples, and other fruits and vegetables, go brown when cut and left exposed for long periods of time!.
It is speeded up when the apple is exposed to light and / or heat!. In fact, for every 10'C increase in temperature the speed of oxidation doubles!
So, although apples will naturally change colour when cooking, the best thing to do is to add something acidic (lemon juice is perfect in this case) and I find covering the food also helps!.
I add a few squeezes of lemon juice and then take a piece of baking parchment, crumple it up and the unfold it!. I then lay that directly ontop of the apples to stop them being exposed to air, and keep the temperature nice and low so they cook slowly!.
Crumpling the baking parchment before putting it ontop of the apples makes it easier to work with!.
It's also a great way to stop skin forming ontop of custard!
Www@FoodAQ@Com
Apples along with pears and potatoes begin to turn brown as soon as oxygen touches them with out thier peels!. That is why people suggest putting them in water or lemon juice while you are peeling them!. It helps slow the browing process!.
As you have probably noticed, apple juice isn't white either!. Its a brownish orange color!. So the combination of apples that are browing becuase of the heat of cooking, and the brown juice make them brown, but the melting sugar lightens the color into a mustardy tone!.
mmmmm stewed apples, now i want some!Www@FoodAQ@Com
As you have probably noticed, apple juice isn't white either!. Its a brownish orange color!. So the combination of apples that are browing becuase of the heat of cooking, and the brown juice make them brown, but the melting sugar lightens the color into a mustardy tone!.
mmmmm stewed apples, now i want some!Www@FoodAQ@Com
It's the oxidisation that takes place when the fruit is stewed, but hey would you feel better if they turned blue, or pink, I think mustardy, yellowing, lumpy tarty stewed apple juice is great, a lovely colour and is a great combination with lumpy, mustardy, yellowy, stewed custard!.
Caramac x Www@FoodAQ@Com
Caramac x Www@FoodAQ@Com
apples naturally carmelize without sugar!. that is why apple juice is brown and not white!. the color change comes from the natural sugars!.Www@FoodAQ@Com
Lemon juice over them, but also cook straight away after peeling!.Www@FoodAQ@Com
as soon as you start to peel an apple it starts to go brown i think its the mixture of the white and the brown Www@FoodAQ@Com
The colour change comes from exposure to air!. Toss them in a little lemon juice before you add sugar!.Www@FoodAQ@Com
You squeeze some lemon juice over them, stops them oxidising!.Www@FoodAQ@Com
maybe its a mixture doe no lolWww@FoodAQ@Com