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.
The Food and Drinks Editor over at Time Out Paris lets us in on the truth
True Clichés About the French
Fudge-Topped Carrot Halva
Prince Harry Shops for His Own Groceries
Know This French Pastry
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)