Difference between revisions of "Keep Cooked Broccoli Bright Green"
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* Fresh broccoli, or any other green vegetables. | * Fresh broccoli, or any other green vegetables. | ||
* A big pot of heavily salted water. | * A big pot of heavily salted water. | ||
| − | [[Category:Blanching Food]] | + | [[Category: Blanching Food]] |
== Steps == | == Steps == | ||
# First, when cooking green vegetables, be careful not to steam them. 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. | # First, when cooking green vegetables, be careful not to steam them. 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. | ||
