Lou Decruss wrote:

> On Thu, 22 Feb 2007 18:26:22 GMT, Reg > wrote:
>
>
>>It works simply by raising the acid level of the water, as does
>>lemon juice, vinegar, etc. All it does is eliminate discoloration.
>
>
> Would it work with the steaming method?


You won't need to do it in that case. It's only useful when
you're holding certain fruits and vegetables for some period
at room temperature.

When you cut certain produce and expose it to air, it will
begin to turn brown. This is due to the action of enzymes.
The acidulated water prevents it from turning brown.

However, since cooking destroys these enzymes blanching/steaming
in acidulated water is unnecessary. Regular water works just
fine.

And if I were going to hold cut vegetables in acidulated
water, I'd use lemon juice or vinegar. No reason to use
cream of tartar.

--
Reg