Hi
I am making these tea sandwiches with thin slices of apple and cheddar
cheese.
My question is after I slice the apples they start turning brown.
How do I prevent the browning so that when they are served later in the day
they still look good?
Thanks in advance.

On Thu, 04 May 2006 16:52:08 GMT, "Ninip" wrote:

Hi
I am making these tea sandwiches with thin slices of apple and cheddar
cheese.
My question is after I slice the apples they start turning brown.
How do I prevent the browning so that when they are served later in the day
they still look good?

Dip them in something acidic. If you don't mind a citrusy taste, lemon
juice works, but I use water with a pinch of sour salt (citric acid)
when I don't want the citrus taste, just the sourness.

serene

"Serene" wrote in message
news
On Thu, 04 May 2006 16:52:08 GMT, "Ninip" wrote:

Hi
I am making these tea sandwiches with thin slices of apple and cheddar
cheese.
My question is after I slice the apples they start turning brown.
How do I prevent the browning so that when they are served later in the
day
they still look good?

Dip them in something acidic. If you don't mind a citrusy taste, lemon
juice works, but I use water with a pinch of sour salt (citric acid)
when I don't want the citrus taste, just the sourness.

serene

Experiment with lime juice. Fun for the kids.
Make different dilutions (concentrations) of lime juice using fresh squeezed
limes.
Slice your apples and dip some into one dilution, some into another, and so
on.
Then decide what the highest dilution (lowest concentration) of lime juice
is that keeps your slices from oxidizing.
Then taste. If they taste like apples, you win.
Otherwise slice immediately prior to serving.

I'm suggesting lime because to me it's less tart or sour than lemon.

"Serene" wrote in message
news
On Thu, 04 May 2006 16:52:08 GMT, "Ninip" wrote:

Hi
I am making these tea sandwiches with thin slices of apple and cheddar
cheese.
My question is after I slice the apples they start turning brown.
How do I prevent the browning so that when they are served later in the
day
they still look good?

Dip them in something acidic. If you don't mind a citrusy taste, lemon
juice works, but I use water with a pinch of sour salt (citric acid)
when I don't want the citrus taste, just the sourness.

serene
What other uses are there for citric acid? Someone gave me a jar and I have
no clue how to use it. (Except for the above)
Thanks,
Carolyn

On Sun 07 May 2006 07:00:31a, Thus Spake Zarathustra, or was it Carolyn
LeCrone?


"Serene" wrote in message
news
On Thu, 04 May 2006 16:52:08 GMT, "Ninip" wrote:

Hi
I am making these tea sandwiches with thin slices of apple and cheddar
cheese. My question is after I slice the apples they start turning
brown. How do I prevent the browning so that when they are served later
in the day they still look good?

Dip them in something acidic. If you don't mind a citrusy taste, lemon
juice works, but I use water with a pinch of sour salt (citric acid)
when I don't want the citrus taste, just the sourness.

serene
What other uses are there for citric acid? Someone gave me a jar and I
have no clue how to use it. (Except for the above)
Thanks,
Carolyn

Canning and preserving.

--
Wayne Boatwright @¿@¬
_____________________

On Sun, 7 May 2006 10:00:31 -0400, "Carolyn LeCrone"
wrote:

What other uses are there for citric acid? Someone gave me a jar and I have
no clue how to use it. (Except for the above)

I bought it for a borscht recipe:

Cold Beet Borscht

Portions: 8-10

Ingredients:
5 to 8 large beets, washed. Peeled, and quartered
1 onion, peeled and cut in half
2 1/2 quarts water
1 T salt, or to taste
1/3 cup lemon juice
1/2 tsp sour salt (citric acid) or to taste
3-4 T sugar, or more, to taste
4 eggs
1 C sour cream
Potatoes, peeled and boiled, optional

Instructions:
1. Combine beets, onion, water, and salt in a large saucepan. Bring to
a boil and cook over medium heat for 45 minutes or until beets are
tender.

2. Add lemon juice, several dashes of sour salt, and 3-4 T sugar for
starters. Cook for another 20 minutes. The scarlet liquid will become
magenta in color.

3. Correct seasoning. The soup will most likely require more sugar,
lemon juice, salt and/or sour salt, depending upon the sweetness of
the beets. When flavor is robust and has the correct balance, remove
veggies, and strain soup into a bowl.

4. Beat eggs in a bowl. Gradually add one ladle at a time of hot soup
to eggs, beating constantly to prevent curdling. Return this mixture
to the balance of the soup, beating steadily.

5. When beets are cool, julienne (I prefer this) at least five of the
beets and return them to the soup.

6. Use remaining beets for the soup, or for pickled beets.

7. Chill and serve very cold garnished with a spoonful of sour cream

Comments:
Borscht will make your eyes sparkle and enrich your blood. Served in a
bowl or tall glass and topped with a dollop of sour cream, nothing
looks or tastes as cool on a hot, summer day. I make it just as my
grandmother did, although there are many, many recipes. This one is
Russian. I like its magenta color and robust, refreshing flavor,
especially if the ‘sweet and sour’ balance is just right!