I just peeled some russet potatoes to mash just before dinner tonight. What's the best way to store them today (in fridge covered, in water?) so they won't brown before I mash them? Do potatoes brown like apples? Maybe there's no problem.
Making a top loin pork roast tonight. I have an insta-read digital thermometer and their read for pork being done is 170 degrees whereas my butcher and recipe says 160 degrees. I really don't want to start cutting into the roast and find it to be undercooked or dry. Any thoughts on best safe temp? Thanks.