Thursday, April 25, 2013


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.

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