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. Use a large amount of water, then add salt.
Why are a restaurant’s vegetables so much better than homemade ones?
FAQ
Why is restaurant broccoli so good?
What chemical gives broccoli its green color?
Why does broccoli get greener?
How do you make broccoli green?
Start by washing and cutting a desired amount of broccoli. It’s important to remember that broccoli, like all green vegetables, contains chlorophyll. That’s what gives it that gorgeous green color. STEP 1. NEVER STEAM OR COVER BROCCOLI WHILE COOKING When chlorophyll is cooked, it produces carbon dioxide.
What is the best way to eat broccoli, raw or cooked?
Consuming raw broccoli allows for a better use of its nutritional value. Raw broccoli is richer in vitamins, which can be lost in the cooking process, its fibers are also intact, since when cooked they are softened. This feature is interesting for intestinal functioning.
How do you make a good Broccoli?
As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.
How do you stop broccoli from cooking?
STOP THE COOKING PROCESS AS SOON AS BROCCOLI IS TENDER Immediately drain it in a colander, and serve. If you aren’t serving it immediately, or if it’s going into a salad to be served cold, dip it into an ice bath. This stops the cooking process and ensures that the broccoli stays that gorgeous green color.