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.
Please enter a valid email address.
Well played. You deserve a cookie.
A reason to season
Iconic Peugeot Peppermills in Stainless Steel
Recipes You Loved
Friday Find: Scrubby Swedish Sponges
A New Cookbook on Cast-Iron Skillet Cooking
Spotted! Summer Trends
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.