I always see sweets precubed for cooking anyhow.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Here are our favorite ways to eat eggs for dinner—what are yours?
Wallet-Friendly Ways to Eat Eggs
The New Jersey Boardwalk of My Childhood
Spread the Word
Hot Dog Spaghetti: A Love Story
10 Ways to Make Store-Bought Hummus Better