Ive been trying to make poached pears for awhile and cant seem to prevent oxidization from happening. As soon as i peel them i submerge them in very acidic lemon water with a cartouche over them so they wont oxidize even when they float to the top. This part is fine and there is no oxidization that takes place. I then poach them slowly in a flavorful liquid that is also somewhat acidic with a cartouche over them. This part seems fine also. Then i stop cooking them once they’re almost fully cooked, transfer them in a new container and surround it in an icebath, with plates keeping the pears from floating. They’re fully submerged yet they still oxidize, and when they finish cooling and i add a lid and put in the fridge it continues to oxidize. I wondered if maybe the cooling process played a role somehow so after the pears finished cooking, i scooped them out of the liquid and put them in the fridge covered in hopes that they would cool faster, they still oxidized. Why does this keep happening and what am i doing wrong?
>>21105340you're not doing anything wrong, you're just trying to prevent oxidation in a atmosphere containing 20% oxygen. just ignore the browning you can only do so much to keep it at bay, just add some beet juice or pomegranate juice to the syrup to give the pears a nice red coating that way, the oxidation isn't visible too much.
>>21105340How ripened are your pears?
>>21105340The lemon water is fucking you. Citric acid, which is the main acid in lemon juice, will speed up oxidation. What you want is ascorbic acid/vitamin C, which is an antioxidant that is mainly found in the rind, not the juice. Just buy some ascorbic acid powder.
