So, if there difference between cut and torn is insignificant, why cut rather than tear? I have found that to get the freshest, best taste it should be eaten no more than 4 days after harvest. Most people will agree that after 2 weeks lettuce no longer has its full flavor. You're only adding 20% to the time before browning appears on cut surfaces. Given that lettuce is browning on the ribs before it does on cut edges, the difference between cut and torn is no longer important. The torn lettuce was last to brown on its ruptured edges, starting to turn at 2 weeks. After 12 days, the heads cut with metal knives showed faint signs of browning on these surfaces, and the lettuce cut with the plastic knife followed a day later. Though all lettuce began showing some browning on the ribs after 10 days, none showed any signs of browning on the cut or torn surfaces. In practice, I've only seen browning when lettuce is left overnight or longer, or when it is stored with dressing.Ĭook's Illustrated confirms this with their experiment to see if plastic lettuce knives are worth it. The experiment supports that neither method leads to unacceptable browning within a short timeframe. The acidic dressing will wilt leaves and cause discoloration, and leading to a limp, soggy salad. I have found that in real life, it doesn't matter how you divide your leaves, as long as you don't apply dressing before storing for a prolonged period. I am currently repeating this on a longer time scale, and may attempt with a dressing. A dull knife or more abusive handling of the leaves may yield bruising and faster browning. Provisos: knife was sharp and leaves were fresh and kept moist.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |