Keeping strawberries fresh can be a challenge. We all want to enjoy these sweet berries for as long as possible after bringing them home. There are many tips and tricks out there, and one intriguing method comes from food science expert Harold McGee, suggesting a hot water bath to prolong their life. But does this unusual technique really work?
McGee’s method, detailed in his book On Food and Cooking, involves briefly immersing strawberries in 125°F (about 52°C) water for 30 seconds. The idea is that this hot water treatment suppresses mold growth, which is a primary cause of strawberry spoilage. After the hot bath, the berries are to be placed on a paper towel-lined tray and refrigerated.
To test this method, an experiment was conducted. The results after seven days were somewhat disappointing. Over half of the treated strawberries had spoiled. Despite the scientific basis of the method, the hot water bath didn’t seem to significantly improve the strawberries’ longevity. In fact, it appeared the hot water treatment didn’t offer much benefit in preventing spoilage.
The experimenter concluded that this method, while scientifically interesting, isn’t practical or effective for home use. The extra effort and time involved didn’t translate to noticeably fresher strawberries. One possible reason for the method’s failure in this test might be excess moisture. The berries could have been too wet after the hot water bath, leading to faster spoilage, even with refrigeration. The damp paper towel underneath might have also contributed to the problem by trapping moisture.
In conclusion, while Harold McGee’s hot water method for keeping strawberries fresh is rooted in food science principles, it may not be the most effective solution for home cooks. Simpler storage methods focused on keeping berries dry and refrigerated are likely to be more practical and yield better results in extending the freshness of your strawberries.
