Gordon Ramsay's simple tip to stop potatoes and avocados from turning brown
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manchestereveningnews.co.ukCelebrity chef Gordon Ramsay has come forward with a straightforward trick to keep peeled or cut potatoes and avocados from turning brown.
The discolouration phenomenon everyone notices, oxidation, may make food look less appealing despite being just as safe for consumption.
According to Ramsay, the culprit is exposure to air which triggers a chemical reaction in the starchy potato, altering its colour.
For avocados and other fruits, it's the polyphenol oxidase enzyme that interacts with oxygen to change phenols' structure. Knowing how bothersome this can be, Ramsay divulged his kitchen wisdom on YouTube, prescribing a simple yet effective solution.
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