Jeg elsker gode råd som disse, der får hverdagen til at være resultatorienteret:http://www.instructables.com/id/Keep-Bananas-Fresh-Longer-slices-too/?ALLSTEPS
Kort sagt kan du holde bananer friske længere på 3 måder. Hvis du følger disse råd slipper du for at dine nyindkøbte bananer kun holder sig friske i 2 dage før de ofte begynder at smage bittert og de får brune prikker og bliver tørre indeni. Det er selvfølgelig en naturlig nedbrydning af bananen men den process kan sløves med disse råd på engelsk:
1. Råd: Sløv modningsprocessen ned og pak stilkene ind i plastikfolie
To keep a bunch of bananas fresh for longer, wrap the stems in some plastic wrap. Re-cover the bananas with the wrap after removing one.
This method prevents ethylene gas, produced naturally in the ripening process, from reaching other parts of the fruit and prematurely ripening it. This technique is hit or miss, as the coverage from the plastic wrap is unlikely to fully prevent contact with the ethylene gas. It’s certainly better than nothing, though.
This explains a few common tricks about using bananas to ripen other fruits like avocados. Or quick-ripening bananas by storing them all in a bag together. Ethylene is actually used in the banana production facilities to induce ripening at just the right time to ensure that you buy a bunch of yellow (or greenish yellow) from your local grocer.
2. Råd: Sløv modningsprocessen ved at opdele bananerne og pakke stilken i plastfolie
Sure, wrapping the whole stem section works, but why keep the bananas together? Since most bananas on a bunch ripen at slightly different rates, your prematurely ripe bananas are going to put off more ethylene gas which will only serve to make ALL the bananas ripen that much faster.
Divide and conquer! Separate the ripe fruit from the slightly-less-ripe, wrap their stems in plastic, then enjoy when you’re ready.
This should do a couple of things:
- prevent ethylene gas from initiating the ripening process on under-ripe bananas
- fully cover the stem to really forestall the off-gassing
- make your bananas more convenient to grab and enjoy on the go
And if you’re bothered by the stem wrapper, try opening your bananas from the opposite end like a monkey. You’ll get fewer stringy bits and have a convenient handle to hold onto while you eat. Also, no awkwardness for that final bite.
3. Råd: Hold dine bananer friske i skiver og drys med citronsaft
To prevent your banana slices from browning, you can use the same trick you’ve seen for apples: acid!
Just toss your banana slices in some lemon juice to inhibit enzymatic browning. Full coverage, particularly on the cut sides, will help prevent the slices from turning brown. In addition to lemon juice, vinegar will also work. So would sulfuric acid, for that matter, but you probably don’t want to eat it afterwards.
The acid disrupts the enzymatic breakdown process and prevents your sweet, sweet banana slices from turning into mushy little brown hockey pucks.
A dab’ll do ya, so keep your acid in the teaspoon range. Or you’ll just have sour bananas.
