What does Natron do to apples?

Natron, or baking soda (sodium bicarbonate), is a commonly used ingredient in cooking and baking. When used with apples, it serves several functions:

1. Preventing Browning: Natron helps prevent the browning of cut or peeled apples. This is because it acts as a mild alkaline agent that slows down the oxidation process that causes browning. To prevent browning, you can either soak apple slices in a solution of water and natron or sprinkle some natron directly onto the cut surfaces.

2. Tenderizing: Natron can help tenderize apples, making them softer and easier to cook or eat. This effect is especially beneficial for older or firmer varieties of apples. By adding a small amount of natron to apple recipes, such as pies or compotes, you can achieve a more desirable texture.

3. Preserving Color: Natron can help preserve the natural color of apples. When added to apple preserves, jams, or other preparations, it helps maintain their vibrant color and prevents them from turning dull or brown.

4. Enhancing Flavor: Natron can subtly enhance the flavor of apples, bringing out their natural sweetness and reducing sourness. It can be used in combination with sugar or other spices to create a balanced flavor profile.

It's important to use natron in moderation when working with apples. Too much natron can overpower the flavor of the apples or leave a bitter aftertaste. Typically, a small amount, such as a pinch or a teaspoon, is sufficient for achieving the desired effects.