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Soaking them in ice water and add about 1 tbsp of alum (per 8 qts of ice water) for an hour or so and then rinse them with clear water will make them crispy.
Alum can cause stomach problems although it was once used in the pickling process to make pickles crisper. Alum is used in the canning process, particularly for pickles, to provide extra crunch. It is allowed by government agency, but its use is not recommended. Do not use in final product, only in intermediate soaking steps.
The USDA no longer recommends alum in pickles. The alum was used in the past to make pickles crisp (it did not work very well). Most pickle recipes now create crispness by soaking cucumber slices in a salt water brine, kept cold for 6-24 hours. Refer to a modern recipe for making pickles.
Soaking carrots in cool, fresh water before you peel them will make them crisper. If they soak too long they will begin splitting. That does no harm to the taste or nutritional value.
There are several reasons why you should avoid soaking produce in water. This is mostly due to the fact that water will leach nutrients.
what is soaking temperature
There can be several causes for inflammation of the feet. If they are just sore from walking or standing, they can be soothed by soaking them in a tub with some epsom salts and warm water. After soaking, dry and apply lotion and cotton socks.
why soaking need for welding
Whatever kind of pickle you have, whether an onion or a gherkin or whatever, the process of preserving it, e.g. soaking in vinegar, would render it incapable of growth.
When you were knocking on the door of my house, I was soaking my clothes in water to wash them.The children were soaking wet from the rain.
Soaking is usually the first thing you do when preparing a meal like poultry.
To absorb is the verb; absorption is the noun for water soaking in.