Chasing Delicious | Kitchen 101: Why Does Fruit Brown?
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Kitchen 101: Why Does Fruit Brown?

Have you ever wondered why fruit browns and what will stop it? I’ve got the answer for you in our first Kitchen 101 Short.

 

Have a food question you’re dying to have answered? Let me know in the comments and it could be the next Kitchen 101 Short!

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AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.

3 Comments

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  • Jeanette

    Love this Russell – you’re like the new Alton Brown!

  • Diane {Created by Diane}

    love your videos :)

  • Corinne

    At a cooking class I once took the chef mentioned that if you rinse the diced avocado with water it will stop the oxidation. Try it, so far it has worked for me.

    Tell me when a recipe calls for lightly packed or firmly packed brown sugar, how does one determine light and firmly packed? I now use a scale, but I’m not sure if the grams are for the lightly packed or firmly packed brown sugar.

    Thank you,

    CAW

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