How do you keep sliced potatoes from turning brown?

1. Acidic Solutions:

* Lemon Juice/Vinegar: The acid in these helps inhibit the enzyme responsible for browning. Submerge the potatoes in a solution of cold water with lemon juice or vinegar (about 1 tablespoon per cup of water).

* Apple Cider Vinegar: This works similarly to lemon juice and vinegar.

* Citrus Fruit: You can also use the juice of other citrus fruits like orange or grapefruit.

2. Cold Water:

* Submerge in Cold Water: Simply place the sliced potatoes in a bowl of cold water. This slows down the browning process.

* Ice Water: Using ice water can be even more effective.

3. Vacuum Sealing:

* Vacuum Sealer: A vacuum sealer removes the air from around the potatoes, which slows down oxidation and browning.

4. Other Methods:

* Blanching: Briefly blanching the potatoes in boiling water before storing can help.

* Salt: Adding salt to the water can help slow down browning.

* Store in the Refrigerator: Refrigerate the sliced potatoes in an airtight container to slow down browning.

* Use Immediately: The best way to prevent browning is to use the potatoes immediately after slicing them.

Important Note:

* The effectiveness of these methods can vary depending on the type of potato and how long they are stored.

* For recipes where the browning is desirable (like hash browns), you can skip these steps.

Let me know if you have any more questions!