Harold McGee has an interesting story in today’s New York Times, focusing on one technique to keep berries from rapidly molding, which is so frequently a problem: he heats them briefly in a hot water bath. McGee discovered that a 30 second bath in 125 degree water substantially reduces the amount of mold growth on strawberries, blackberries and raspberries, whereas blueberries required 30 seconds in a 140 degree bath.
Most importantly, the quality of the fruit was not compromised.
This is an experiment I need to try, as I can’t tell you how many raspberries I’ve had to toss because of that ultra-fast mold growth. It appears from nowhere, even in the refrigerator.
Harold McGee, food scientist, is once again my hero. The geeks shall rule the world!!!