I always see sweets precubed for cooking anyhow.
Merrill is a co-founder of Food52.
I'd probably err on the safe side and store them in water, but it kind of depends on what you're making with them. Is it something where a little oxidation would matter, or no?
Cynthia is a trusted source on Bread/Baking.
I agree with Merrill, and go for the water treatment. They don't "purple" quite as badly as white potatoes do, but "purple" they do as they oxidize (they contain less water than white potatoes, so they oxidize more slowly). I'd vote for avoiding last-minute surprises or replacements.
I'm making a gratin -- this one: http://food52.com/recipes...
A little oxidization won't hurt, I suppose. I also might leave them uncut but peeled.
Show us your back-pocket baked goods
Our latest #f52contest: back-pocket baking.
What to eat and listen to tonight.
We've got the summer blues.
Za'atar: the spice with zip.
Have a ball (jar).
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Well played. You deserve a cookie.
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