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Slice an apple and leave it for a little while and it will begin to turn brown. This is called oxidizing (similar to rust on metal). It's not usually poisonous, but it has an unappetizing look to it. Slice up meat or veggies and they will begin to dry out and change to other colors. Not a problem...unless you don't want dried-out, oddly colored foods. So preparing food just before cooking avoids the problems of oxidization and low moisture levels and more.

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11y ago

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Q: Why is it important to prepare vegetables as close as possible to the time they will be cooked?
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