On Fri, 23 Feb 2007 02:49:38 GMT, Reg > wrote:

>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.

Thank you very much for the information.

Lou