1 hour ago, rob1234 said:Nice, what temp is that?
Easiest way is to bring them right up to 90C then rapidly chill after. I think lower temps for longer time can work, but I didn't want to bother with experimenting (especially considering the cost and time of pitting enough cherries). It might be superstitious but I also make sure I am using a new set of utensils after heating them and not contaminating any uncooked cherry anywhere so as to not leave any residual enzymes that would eventually cause oxidation
Best way to find more about this is if you look into avocado browning, Ideas in Food has a blog post about it that has some lead points in the comments, and I've seen a few reddit posts scattered about. For stone fruit I find you are not losing really anything from a flavor standpoint by heating briefly to high temp.
