Shock Value: How to Keep Summer Produce Fresh

By: Food Network Magazine
Related To:

Food scientists think they've found a way to extend the life of fresh produce: Shock it in warm water. Researchers at The Cooking Lab, a research facility started by Modernist Cuisine author Nathan Myhrvold, report that submerging fruit and vegetables in hot water slows the production of the gases and enzymes that turn them brown. Just fill a large pot with hot tap water (between 122 degrees F and 131 degrees F) and soak the produce for two to three minutes. Then drain, dry and refrigerate it as usual. Your fruit and veggies might taste better, too. W. Wayt Gibbs from the lab says that, in the study, they found a slight increase in crunchiness.

(Photograph by Kang Kim)
Keep Reading

Next Up

50 Fresh Corn Recipes

Fully loaded cobs, easy salads, corn ice cream...Find dozens of new ideas.

Light & Fresh Mardi Gras Menu

Don’t worry about your waistline this Fat Tuesday with this fun and guilt-free Mardi Gras menu.

On TV

The Pioneer Woman

9:30am | 8:30c

The Kitchen

10am | 9c

The Kitchen

11am | 10c

The Kitchen

12pm | 11c

The Pioneer Woman

1:30pm | 12:30c

Chopped

2pm | 1c

Chopped

3pm | 2c

Chopped

4pm | 3c

Chopped

5pm | 4c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Ridiculous Cakes

10pm | 9c

Ridiculous Cakes

10:30pm | 9:30c

Cake Wars

11pm | 10c

Ridiculous Cakes

1:30am | 12:30c

Cake Wars

2am | 1c