杏吧原创

I work in a restaurant where the chef saves time by parboiling potatoes and leaving them in the water overnight, then roasting them the following day. To stop the potatoes discolouring overnight, he puts a slice of brown bread in the water. Is this an old wives' tale or does this really work? And does it have to be brown bread?

In your article about housework ("Germ Warfare", 14 January 2017), you said that after washing dishes we should "rinse with plenty of water, preferably hot". Why hot? Wouldn't it save money if they were rinsed with the cold water that comes directly from the mains?