I cut up a few zucchinis into matchsticks and dunked them in a bath of cold water and lemon juice to keep them from browning. I read somewhere online that one needs to remove the fruit or vegetable from the bath after 15 minutes, but in the past I've used this method with potatoes and didn't find the need to do this. Is there a reason why I need to take the zucchini out of the water sooner than after a couple hours? Will it become waterlogged?
Thanks for signing up!
Connect with us to get more Food52!