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Lettuce is turning brown! How do I slow it down?

post #1 of 4
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I run a small grill and buy my salad and shredded lettuce in vacuum sealed bags. My volume is very low, so theatrics is turning brown before I can use it. Once its opened, I put it in a ziploc bag and try to remove as much air as I can. But it doesn't help. Any suggestions as to how I can keep it fresher, longer?
post #2 of 4

oxygen oxidizes the lettuce and makes it turn brown.

you could try a lemon-juice-in-water bath - the acidity slows down oxidation on many things, like fruits.

there is a theory that carbon steel knives sluff iron atoms onto lettuce when cut and make it turn brown.

 

so, get a vacuum and nitrogen set up so you can pull all the air/oxygen out of the bag then refill the bag with nitrogen.

secondarily, flood the shredded lettuce storage area with a nitrogen to keep it fresh.

 

>>low volume

or, you could buy head lettuce and slice/shred it "as needed" - might take 3-4 minutes to shred /slice up a batch morning and afternoon, every other hour, whatever.

post #3 of 4

Why do you buy shredded salad? It is well known that cut salad quickly gets brown on the cut edges. You could be much cheaper off buying whole salads and cut them yourself at the last moment. Just like cutting herbs, you need to use very sharp knives and perform a cutting movement to avoid the edges going brown. Chopping or pushing a knife through bruises the salad.

 

Have you ever though about grilling your salads on your grill? It's delicious! Use "Coeur de laitue" aka sucrines or Italian radicchio, Belgian white and red endives.... they all go sweeter when grilled.

Simply cut them in halves lengthwise, brush a little olive oil on the cut surface, s&p and grill shortly until they get nicely colored. You only need to grill the cut surface.   

post #4 of 4

Buy whole heads of lettuce and the very first thing you do is soak the things for an hour or two in clean cold water. That will extend the shelf-life exponentially. Store in containers and dump water daily. Prepping greens is quick and easy.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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