How to Prevent Potatoes From Discoloring


Preparing potatoes in advance for gratins and mashes can be tricky: Once peeled and cut, spuds can turn an off-putting shade of gray. To maintain their creamy color, refrigerate the pieces in a container of cold water. Fully submerged, they’ll keep up to a day before cooking.

You can leave a response, or trackback from your own site.

Leave a Reply