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The Secret of Keeping Produce Green and Fresh

May 5, 2020Cole Whitney
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ascorbic acidsodium bisulfite


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WTF Stay Fresh: Ever Green, Never Wasteful

Get the most out of your fresh fruits and produce by discovering the secret of keeping them fresh and green for longer. Scott and Janie put our sodium bisulfite and ascorbic acid to the test with a fresh sunchoke salad, as well as a crowd pleasing potato latkes with apple sauce.

Product Links:
Sodium Bisulfite
Ascorbic Acid

Recipe Link:
Potato Latkes with Shredded Apple Sauce
Artichoke Walnut Salad With Honey Mustard Dressing
Ultimate Game Day Guacamole
Silky Smooth Hummus

References and Other Links you Might Like!
WTF – Sports Snacks
WTF – Egg Powders
WTF – Big Game Basics
WTF – Amylase
WTF – Culinary Acids

About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.

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Comments (6)

Charlie

May 12, 2020 1:52 pm

Thanks for the tips! How do you know when to use ascorbic acid versus sodium bisulfite? For example, why use SB in the latke and AA for the apples on top? Could you use just one or the other? Is it that AA doesn’t have a taste, but adds acidity?

Janie Wang

May 12, 2020 2:13 pm

If you’ll only pick one we prefer Sodium Bisulfite. Ascorbic acid isn’t quite as good, but it is more ‘clean label’ for folks who choose ingredients based on that criteria. Both sodium bisulfite and ascorbic acid are tasteless.

brenda

May 15, 2020 9:55 am

what about lettuce, to keep it from turning brown ..

Janie Wang

May 15, 2020 11:33 am

Yes you can dunk the lettuce in the sodium bisulfite to keep it green but it will not prevent the lettuce from wilting.

Nancy

June 3, 2020 2:54 am

What is the ratio of Ascorbic acid & water when preparing fruits and veggies for dehydration?

Janie Wang

June 3, 2020 9:17 am

The ratio is 0.1%, same as sodium bisulfite.

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