Should you add lemon juice to the water keep potatoes overnight from turning brown?

Adding lemon juice to the water you soak potatoes in will help prevent them from browning.

Here's why:

* Acidity: Lemon juice is acidic, and this acidity inhibits the action of the enzyme polyphenol oxidase (PPO).

* PPO and Browning: PPO is present in potatoes and reacts with oxygen to create the brown pigments that make potatoes look discolored.

* Preventing Oxidation: The acidity of lemon juice slows down this oxidation process, thus preventing browning.

However, it's important to note:

* Not a foolproof method: While lemon juice helps, it's not a guaranteed solution. Other factors like the type of potato and the length of time they're stored can still contribute to browning.

* Taste: Lemon juice can impart a slightly lemony flavor to the potatoes. If you're planning on using them in a dish where that flavor wouldn't be desired, you might want to consider other methods.

Alternative methods:

* Cold water: Simply soaking potatoes in cold water can also help prevent browning.

* Vinegar: Similar to lemon juice, vinegar's acidity can inhibit PPO.

* Boiling: Boiling potatoes before storing them will deactivate the PPO enzyme and prevent browning.

Ultimately, the best method depends on your personal preference and the intended use of the potatoes.