Sodium Metabisulfite and Ascorbic Acid to Prevent Browning and Oxidation
13 July 2020
I recently attended an online talk by Luis Hernandez of Cocktail Illustrators. Hernandez is one of the leading bar experts in using various alternative acids to replace citrus in cocktails. Here's an older story on some ways that he does this. One new tip I picked up in the talk (I'd link to it if I could remember where it was) is another way to prevent browning in cocktail ingredients. When ingredients that turn brown after cutting, such as avocados, apples, celery, avocados, and other cut fruit, they can either be preserved to prevent discoloration and oxidation, or discarded. When... Read more →