How do you keep potatoes from turning brown in water?

Potatoes turn brown in water due to a chemical reaction called oxidation. Here's how to prevent it:

1. Acidify the Water:

* Lemon Juice or Vinegar: Add a tablespoon or two of lemon juice or white vinegar to the water. The acid inhibits the browning reaction.

* Citric Acid: Use a pinch of citric acid powder, which is commonly found in grocery stores.

2. Cold Water:

* Keep It Cool: Submerge the potatoes in cold water. The cooler the water, the slower the browning process.

3. Add Salt:

* Salt's Role: Salt can slightly inhibit browning, though its effectiveness is not as significant as acid.

4. Prevent Skin Removal:

* Keep the Skin On: The skin acts as a barrier against oxidation. Leave the skin on the potatoes until you are ready to cook them.

5. Use a Stainless Steel Pot:

* Metal Matters: Stainless steel is less reactive than other metals, which can contribute to browning.

6. Store Correctly:

* Refrigeration: Store peeled potatoes in cold water in the refrigerator for a short time (up to a few hours).

7. Alternative to Water:

* Milk: Soaking potatoes in milk is another popular method. The proteins in the milk help prevent browning.

Important Note:

* Timing: Even with these tips, browning might still happen over time. The longer the potatoes sit in water, the more likely they are to brown.