how to keep sliced apples from turning brown
I am making as much ahead today as I can to keep things running smoothly tomorrow. One of the dishes I am making alternates sliced roasted yams with sliced fresh apples, then it's topped and put in the oven. I've already roasted and cooled my yams, and I am thinking of coring and slicing my apples today.. and wondering if I can keep them from turning brown by either storing them in ice water or lemon juice..or.. a combo of both?
Does anyone know if this will work?