I worked in a small deli for a few years, about 1970. They had a solution, that sliced lettuce that had rust on the cut edges was soaked in and it removed almost all the rust. Anyone know or heard what this solution could be?
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Times have changed in the food & restaurant business; what worked then is almost definitely not allowed now.
The rust color forms on lettuce surfaces with exposure and reaction to elthelyne gas-most often from storing it with fruit in the fridge. The problem may be reduced by storing lettuce at the coldest temperatures in the fridge, away from any fruit and wrapping securely in plastic bags.
Ascorbic acid. Dissolve it in water and it also helps cut vegetables remain fresh for longer periods. Check Google: it's a natural substance.
I never use a metal knife on lettuce, I tear it. I'm told a plastic cutter avoids the rust too but have never tried it. Worth a go.
Marg from England.
Generally speaking, I slice off a fine layer of the cut side to use it again. It doesn't waste that much.
I worked in the food industry for many years, and always used a product called Potato White on lettuce.
Cream of tartar In water and soak. Restaurant trick from the 70's. Cut salad in an IHop. Loved that job from my youth.
IT WAS SOMETHING WHITE BUT I CANNOT REMEMBER THE NAME OF IT
We called it potato white. It was used extensively in salad bar presentations to keep lettuce fresh and crisp. Took the rust right off
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