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[quote=Anonymous]OP here. Ok I'll try these things. And I linked onto 13:54's water post (the paragraph at the end is the relevant one). It squares with what many of you said--keeping air away keeps the brown away. This idea is to put the mash in a container and pour a film of water over it--it doesn't combine, just sits on the top, and acts like the plastic wrap blocking the air exposure. You know, this Food forum is so lovely and helpful. Thank you! [/quote]
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