How can you keep brinjals from turning black after cutting?

Question

Stop cut brinjals from turning black! Learn a simple salt water soak to prevent brinjal browning and keep them looking fresh for your recipe.

Answer 1

To prevent cut brinjals (eggplants) from turning black, soak them in a bowl of cold water mixed with either salt, lemon juice, or vinegar. This inhibits oxidation, which causes the discoloration.

Detailed Explanation:

Brinjals, like apples and potatoes, contain enzymes that react with oxygen when exposed to air. This reaction, called oxidation, causes the cut surface to turn brown or black. To prevent this, you need to inhibit the enzyme activity or create a barrier against oxygen. Here's how:

1. Prepare a Solution: Fill a bowl with cold water. Cold water helps slow down the enzymatic reaction.

2. Add an Acidic Agent: Choose one of the following:

   • Salt: Add 1-2 tablespoons of salt per quart of water. Salt helps to draw out moisture and inhibit the enzyme.

   • Lemon Juice: Add 2-3 tablespoons of lemon juice per quart of water. The citric acid in lemon juice acts as an antioxidant.

   • Vinegar: Add 1-2 tablespoons of white vinegar per quart of water. Vinegar, like lemon juice, contains acid that prevents oxidation.

3. Submerge the Brinjals: As you cut the brinjals, immediately place the pieces into the prepared water solution, ensuring they are fully submerged. This prevents them from being exposed to air.

4. Soak for 15-30 Minutes: Let the brinjals soak for at least 15 minutes, or up to 30 minutes, before cooking. This will effectively prevent discoloration.

5. Drain and Use: When ready to cook, drain the brinjals and pat them dry with a paper towel. They are now ready to be used in your recipe.

Pro Tip:

Don't soak the brinjals for too long, as they can become waterlogged and lose some of their flavor. A 30-minute soak is generally sufficient to prevent discoloration without significantly affecting the taste or texture.