Its almost impossible to over-prep Thanksgiving.
It was, shall we say, a new experience.
One best kept in the past.
Heres how to tell the difference.
How far in advance can you cut them: Two to three days in advance.
How to store them: Cut and placed in a lidded container in the fridge.
Wrap onions in aluminum foil and then put them in a container to cut down on the aroma.
These are vegetables that have tough stalks and leathery leaves.
Youre more likely to see them packaged in various stages of chopping at your grocery store.
Celery stalks and mushrooms can be cut three or four days ahead of time.
How far in advance can you cut them: Two to four days in advance.
How to store them: Cut and placed in a lidded container in the fridge.
Better to wait on delicate leaves
Think twice before cutting anything with a tender or delicate leaf.
Baby spinach, lettuces, and herbs are all best left to chop on game day.
If you absolutely must chop any of these in advance, ensure you use a sharp knife.
How far in advance can you cut them: A few hours before, or immediately before serving.
This is a reaction the enzymes of the fruit or vegetable have once theyve been exposed to oxygen.
Starchy root vegetables like potatoes, parsnips, and turnips oxidize more readily than the vegetables mentioned above.
The night before, peel or cut them and submerge them in water.
The water will keep oxygen from interacting with the exposed vegetable flesh.
Another option is to toss any cut starchy vegetables in an acid like lemon juice.
The acid contained in lemon juice will stop the enzymes from doing their browning business.
Either way, chopping and treating starchy vegetables is best done no earlier than the night before cooking.
How far in advance can you cut them: The evening before cooking.
I’ve named an assortment of popular vegetables above but it’s not an exhaustive list.
If you have, then you’re free to chop, slice, or mince it in advance.
If you haven’t, then it’s best to wait until you’re closer to cooking.
