Times you're glad that you're not a chef on TV

[chaoticbear]

@dwyr

What you got there is oxidation. To avoid the problem just give your freshly cut fruit a bath in ascorbic acid and water. There’s a commercial brand called Fruit Fresh I get at the grocery. It’s usually somewhere around the canning supplies. Apples and peaches have to pretreated too to avoid the browns. You could also use lemon juice in a pinch but then all your fruit would taste kind of lemony. (Not that there’s anything wrong with that.)

I knew it was that. I was just too lazy to fix it after I started cutting all of the pears.

[Mirror_Image_egamI_rorriM]

There was the time I made cream puffs and just as I finished them, dropped the entire plate on the floor. It landed upside down and squished my cream puffs. The lesson a TV chef would give his audience in this case would be: don’t talk on the phone while cooking.