How to cook green Vegetables :
The trick to cooking green vegetables is
to cook them quickly. Most
you can plunge into boiling salted water
for a few minutes, and they’ll
be perfectly cooked. (The salt helps
bring out their color and is drained
off.)
You can also steam them, provided you don’t
steam them for more
than 5 minutes or so since cooking green
vegetables covered may turn
them gray. Leafy vegetables can also be
cooked by swirling them
around in a pan with a little hot oil.
How to keep green vegetables green:
•
Keep green vegetables green by boiling them in a large amount of boiling
water
so the vegetables don’t slow down the cooking when you add them.
•
Boil uncovered so volatile acids contained in the vegetables aren’t trapped; these
could cause wilting.
•
Include a large amount of salt in the water to raise the water’s boiling point.
•
Some cooks add baking soda to the boiling water to neutralize the acids in the vegetables
and leave them bright green, but this destroys their texture and makes them
mushy.
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