Home Cooking

Persimmon slightly blackened when cooked

zhooker | Mar 16, 201608:17 AM

Gave some ripe Fuyu persimmons a large dice, mixed them with a few pinches of fresh ginger, then added them to a stainless steel pan. Heated them to 170*F and held them there for ~20min in order to pasteurize them for a homebrew project.

After 3-4 minutes in the pan, a few of the slices of persimmon became slightly blackened and remained that way throughout cooking. Seemed to be a reaction of some sort, and certainly was not simple burning or charring. Flavor was fine.

Anybody experience something like this when cooking down fruits?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH