How to Keep Cooked Broccoli Bright Green
First, when cooking green vegetables, be careful not to steam them., Use a large amount of water, then add salt., Always bring the water to a boil before you add the vegetables., Only cook the vegetables until they are tender., It is also important...
Step-by-Step Guide
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Step 1: when cooking green vegetables
Green vegetables contain chlorophyll, when chlorophyll is cooked, it produces carbon dioxide.
Since you have to cover the vegetables to steam them, the chlorophyll turns a drab, grayish color.
You can prevent this by boiling the greens, in salted water. -
Step 2: be careful not to steam them.
The recipe calls for one ounce for every four cups of water.
The salt provides a "barrier" against the carbon dioxide, and keeps the chlorophyll green. , This will ensure the pores on the vegetables will be quickly blocked, and prevent vitamins and minerals from leaching out into the water. , You do not want to overcook, or undercook them.
For broccoli, about 5-7 minutes, green beans, 10-12.
Just keep testing them with a fork. , The best way to do this is a quick ice bath.
Strain the vegetables into a colander, then dip them into a bowl, or sink, of ice cold water.
This prevents accidental overcooking. , -
Step 3: Use a large amount of water
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Step 4: then add salt.
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Step 5: Always bring the water to a boil before you add the vegetables.
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Step 6: Only cook the vegetables until they are tender.
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Step 7: It is also important to stop the cooking process as soon as the vegetable is cooked perfectly.
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Step 8: Prepare your vegetables however you like them
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Step 9: and enjoy them with your eyes
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Step 10: as well as your taste buds.
Detailed Guide
Green vegetables contain chlorophyll, when chlorophyll is cooked, it produces carbon dioxide.
Since you have to cover the vegetables to steam them, the chlorophyll turns a drab, grayish color.
You can prevent this by boiling the greens, in salted water.
The recipe calls for one ounce for every four cups of water.
The salt provides a "barrier" against the carbon dioxide, and keeps the chlorophyll green. , This will ensure the pores on the vegetables will be quickly blocked, and prevent vitamins and minerals from leaching out into the water. , You do not want to overcook, or undercook them.
For broccoli, about 5-7 minutes, green beans, 10-12.
Just keep testing them with a fork. , The best way to do this is a quick ice bath.
Strain the vegetables into a colander, then dip them into a bowl, or sink, of ice cold water.
This prevents accidental overcooking. ,
About the Author
Steven Stewart
Brings years of experience writing about practical skills and related subjects.
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