Brilio.net - There are many parts of the banana tree that can be consumed. Not only the fruit, the banana heart is also often used as a basic ingredient for various dishes. Banana hearts are known for their unique texture and delicious taste. It is no wonder that banana hearts are often a favorite in various traditional and modern dishes. From stir-fries to curries, banana hearts are able to present a distinctive taste and add uniqueness to the dish.
However, the biggest challenge in cooking banana blossoms is that they easily turn black. The rapid oxidation process occurs when banana blossoms are exposed to air or heat, causing them to look less attractive. This is certainly a problem for everyone who wants to serve dishes with a perfect appearance.
To overcome this problem, many methods have been tried, such as soaking banana blossoms in salt water or acid before cooking. These techniques help slow down the oxidation process and keep the color of the banana blossoms bright. However, special attention is still needed in the cooking process so that the end result is not only delicious on the tongue, but also pleasing to the eye.
One important part to note is when boiling the banana heart. So, before being cooked with spices, the banana heart is usually boiled first so that it is cooked and soft. Well, exposure to hot temperatures during the boiling process can make the banana heart turn black, you know.
Then to prevent this, there are a number of tricks that can be done. An Instagram user @siti_setyowati_ once shared the trick through one of the videos uploaded. She admitted that there are two kitchen ingredients that can make banana blossoms stay bright when boiled.
photo: Instagram/@siti_setyowati_
As reported by BrilioFood from Instagram @siti_setyowati_ on Sunday (13/10), the kitchen ingredients in question are salt and cooking oil. So, prepare water in a pan first. Then add salt and cooking oil to taste.
photo: Instagram/@siti_setyowati_
While waiting for the water to boil, peel the outer skin of the banana flower until only the white part is visible. After that, immediately slice the banana flower over the pot of boiling hot water. Now, here is the key, the banana flower that has been sliced and immediately put in hot water will keep its color from turning black.
On the other hand, salt and cooking oil play an important role in preventing banana blossoms from turning black when boiled. Salt helps slow down the oxidation process by reducing the activity of the polyphenol oxidase enzyme responsible for the discoloration of banana blossoms. In addition, salt can also help maintain the texture of banana blossoms so that they are not too soft when boiled.
Meanwhile, when the banana flower is boiled with the addition of cooking oil, the oil forms a thin layer on the surface of the banana flower. This layer acts as a physical barrier that reduces direct contact between the surface of the banana flower and the air, thus inhibiting the oxidation process. In addition, the oil also helps maintain softness and gives a slight sheen to the banana flower, making it more visually appealing.
photo: Instagram/@siti_setyowati_
Well, after putting it in, just boil the banana flower for about 10 minutes. After that, remove and drain. That way, the color of the banana flower that is still white will make the dish even more appetizing.