Some apples oxidize quicker than others. What I've found out the hard way is that "cooking" apples like Braeburns, and Galas oxidize very slowly, while Grannys and red delicious oxidize very quickly.
I hate the lemon juice, it works, but I hate it, especially the bottled stuff. I understand your need to keep diced apples on the mise en place, but I hate the idea of keeping them in water as well.
So, then what?
Well, logically, what about storing them in apple juice? As long as they are submerged, no air can enter and oxidize, right? Apple juice tastes a heckuva lot better than water anyways.
Some species of apples possess a higher water content that will affect their rate of browning - if you've made apple tarts from different kinds of apples. In the past I've mentioned a pastry book written by a master pastry chef from the Alsace Lorraine area and it is, indeed, a worthwhile read for you pastry and apple wannabees.
Thanks for all chef advice, it was very helpful will try it.
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