The water keeps them from turning brown, but it also helps release the starch in the potatoes.
Not exact matches
To
keep the apples
from turning brown, dip them in a bowl of lightly salted
water.
To
keep the apples
from turning brown, I submerged them in
water that was saturated with ascorbic acid
from the C - Gram Caps.
To
keep it
from oxidizing and
turning an unattractive dark
brown (though it will still taste good), immerse it in acidulated
water (about 2 tablespoons white vinegar or lemon juice to 1 - quart cold
water).
You want to cook and soften the fennel without it
turning brown or caramelized, add splashes of
water to the skillet to
keep things
from getting dry.