02/25/2024
Who else is tierd of their vegetables turning brown in the fridge after cutting them??
Did you know... it's more than likely what you are cutting them with!!
Most knives we use are made of some sort of metal. When fruits and vegetables are cut and exposed to air, this causes the release of certain enzymes. Metal knives offen contain iron or copper wich can speed up the enzymatic browning process.
WHAT IS THE ANSWER? Sadly when it comes to cutting and preserving fruits and vegetables you always want to tear or shred using your hands OR plastic. And YES the make a plastic knife, sharp enough to clean cut through a head of cabbage, will even cut an apple.
GOOD NEWS IS... you don't have to break the bank to get one either 😁.
Below is just 1 of many to choose from but inside the link you will find many more options.
This is an Item EVERY COOK needs to own.
link ⬇️ in the comment section.
Happy cooking,
Stay blessed... God loves you*