I knew that food prep would involve some chemistry … Cook green vegetables (those with chlorophyll) in an uncovered pot with a pinch of alkaline (baking soda) to retain color. Covering green veggies kills the color.
Caroteniod veggies (carrots, rutabagas) are unaffected by acid or alkaline.
Flavonoid veggies (red cabbage, cauliflower) should be cooked covered with a drop of acid to retain color.
Recent Posts
« Nearing the end | Main | The danger zone »
Verify your Comment
Previewing your Comment
This is only a preview. Your comment has not yet been posted.
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
Comments