Tejal Shah asked " Hi...aunty can u plzzz tell me how to keep bhindi(ladyfinger) vegetable green while cooking?"
Usha's Kitchen replies..
Typically, vegetables will loose their color if they are over-cooked,
so it's probably worth while cooking them for a shorter period of time. Because different kinds of vegetables contain various pigments in their skins. Green vegetables contain chlorophyll; red and white vegetables contain flavonoids and orange vegetables contain keratin. Each of these pigments requires a different approach when cooking to preserve color.
When cooking green vegetables, never add a acid, such as lemon juice or vinegar as this will cause the vegetables to discolor quickly. Always cook green vegetables rapidly and preferably with out a lid.
But When cooking red and white vegetables, which contain flavonoids, adding an acid during the cooking process will retain and even restore the color.
Usha's Kitchen replies..
Typically, vegetables will loose their color if they are over-cooked,
so it's probably worth while cooking them for a shorter period of time. Because different kinds of vegetables contain various pigments in their skins. Green vegetables contain chlorophyll; red and white vegetables contain flavonoids and orange vegetables contain keratin. Each of these pigments requires a different approach when cooking to preserve color.
When cooking green vegetables, never add a acid, such as lemon juice or vinegar as this will cause the vegetables to discolor quickly. Always cook green vegetables rapidly and preferably with out a lid.
But When cooking red and white vegetables, which contain flavonoids, adding an acid during the cooking process will retain and even restore the color.
No comments:
Post a Comment