Maintaining vibrant green colors in cooked food can be tricky but following a few essential tips can help preserve the enticing green colors of spring.
Thanks for reading, Sara. The acid that gathers on the lid is not huge, but it is enough to affect the vegetables as they cook, but also not enough to actually taste.
This is such a useful guide and explanation! Thank you so much. I can't wait to incorporate them. I wonder if the green soups I have been making lately (on my Substack) would be more vibrant with these tips.
Thanks for the insights, Jack. Did not know about blanching v steaming. Also, the baking soda. I think I remember reading someone's pesto recipe years ago that called for citric acid as a way to prevent discoloration. I'm always worried about affecting the flavor, but those shades of green are glorious.
Interesting. Pesto is an interesting case. The browning from basil occurs more because of oxidation than adding acids. Blanching the basil leaves briefly - say 5 seconds - destroys the browning enzyme. When I was working in Liguria, we always blanched the basil in salted water with a pinch of baking soda...literally for 5 seconds. It helped create a lovely green in the basil pesto...but I rarely do it when I cook for myself. Getting the green right in soups or blanched vegetables...well, that is important as long as the flavor remains!
Super interesting! I'm not that good of a cook, and wanting to cook in the first place really depends on my mental state too (currently really into overboiling my broccoli to match my own miserable state). But I am a bit of a nerd and understanding some of the chemistry better makes food and cooking a lot more interesting to me!
So helpful, Jack! I never realized it was the plant's cell wall breaking down that changed the color. Love learning stuff like this. Thanks!
Thanks, Mary...I appreciate these types of comments more than you can imagine. I am thrilled you were able to get something out of this piece...
Yes I had no idea that acids fall down on top of the food when steaming!
Thanks for reading, Sara. The acid that gathers on the lid is not huge, but it is enough to affect the vegetables as they cook, but also not enough to actually taste.
This is such a useful guide and explanation! Thank you so much. I can't wait to incorporate them. I wonder if the green soups I have been making lately (on my Substack) would be more vibrant with these tips.
Thanks, Andee. I'm pleased and grateful for your thoughts. I shall look forward to your follow-up comments on how they affected your green soups.
Thanks for all those tips to preserve the vibrancy of green food, it's very much appreciated!
You are most welcome, Shell... Thanks so much for dropping in and reading - I'm happy this piece resonated with you!
Your posts always resonate with me, Jack! And your photos always make your food look really delicious...which I'm sure it is...
Many thanks, Shell - I'm throwing a massive smile your way! 😄
Adding greens to soups is a great tip. My wife and I do that a lot. Adding acid later is also a great tip that I was aware of. Thanks Jack!
Indeed...thanks for reading and commenting!
Damn, love them greens! 💚 Can't wait for the asparagus & beans season to start here in Pl
The wait at this time of year can be excruciatingly long, but patience can bring a delightful reward...
Thanks for the insights, Jack. Did not know about blanching v steaming. Also, the baking soda. I think I remember reading someone's pesto recipe years ago that called for citric acid as a way to prevent discoloration. I'm always worried about affecting the flavor, but those shades of green are glorious.
Interesting. Pesto is an interesting case. The browning from basil occurs more because of oxidation than adding acids. Blanching the basil leaves briefly - say 5 seconds - destroys the browning enzyme. When I was working in Liguria, we always blanched the basil in salted water with a pinch of baking soda...literally for 5 seconds. It helped create a lovely green in the basil pesto...but I rarely do it when I cook for myself. Getting the green right in soups or blanched vegetables...well, that is important as long as the flavor remains!
Super interesting! I'm not that good of a cook, and wanting to cook in the first place really depends on my mental state too (currently really into overboiling my broccoli to match my own miserable state). But I am a bit of a nerd and understanding some of the chemistry better makes food and cooking a lot more interesting to me!
We've all been in that overboiling state of mind...well put!
Thanks for reading!
Thanks for these supef useful tips. + Now I understand… 🙏
Thanks, Véronique - something to remember to preserve your beautiful bounty in your organic garden...