Do Not Destroy The Color, Texture And Nutrients In Vegetables

Vegetables Nutritional usually end in the green water, you've just cooked them in Have you ever noticed that if you cook the carrots in water, it has a liquid orange carrots and taste like water? Where do you think that the nutrients go?

To avoid the destruction of color, texture and nutrients in vegetables, there are some simple adjustments you can make in your kitchen. By controlling the heat and the understanding of the effect of acids and bases in the kitchen, you can make the vegetables, including children to eat!

Keep in mind that there is a big difference to a boil, and steals. Most people make the mistake of cooking everything a violent, rapid boil. You should not use the maximum amount of hot wet any more than you want to put everything in the oven at 500F for cooking the dry method. You can control the heat and get better results.

It can destroy nutrients in vegetables, treating them very roughly. 212F/100C boiling is, and has large bubbles in the liquid violent. Items are cooked to rebound and the highest temperature that can reach WET. There is nothing in the kitchen should be boiled.

Simmer is characterized by small bubbles in the cooking liquid, usually at the edges of the pan. Elements of the Right who are the cooks 185F/85C 200F/93C is to move around easily and the environment. This is a much more delicate to cook, and many other things in the kitchen must be soldered.

Poaching the temperatures are even lower, so that the bubbles and without visible 165F/74C 185F/85C. Poaching is a little fluid convection. Large objects do not move, smaller pieces to float the liquid slowly without rushing.

The first thing you can do to preserve nutrients in vegetables, cook gently like a moist environment. This means poaching them, do not submit them to a boil violently.

Acids and bases also react to color, texture and nutritional value of vegetables during cooking. I did a little experiment to demonstrate this fact.

Three vases of fresh water to a boil, add the vinegar (acid) together. Another dish is baking soda (base), and the third is left alone controls at baseline.

Green vegetables poached acid in turn would become very boring and an olive green military. However, green vegetables poached in baking soda will turn green in a dynamic, brilliant.

Not only dull green beans, poached in acid has its own color dull, but it is now very flexible. It can be bent without breaking. The green element poached in baking powder has a crisp "crack" for the moment broken.

Acids dull the color and texture of green vegetables.

However, the opposite is true of most other colorful vegetables. Carrots cooked in vinegar retain their color and texture, while the same article poached in a liquid core rotates very fluffy. The same can be said of white vegetables such as onions and potatoes.

So what does this mean for the cook of the house? This explains why potato salad, baked potato should be cooked in a liquid acid. It will keep the white and has no salad, mashed potatoes. Retain their shape.

Have you ever cooked green beans and tomatoes together? Or maybe okra, turnip greens, or spinach cooked with tomato? Have you noticed that the object appears pale green and dull? You know the underlying science behind it. Acids destroy the color and texture of green vegetables.

When I finish with this experiment, I noticed something. Poaching liquid that I added the vinegar is clear. It still seems like the water. However, bath of sodium bicarbonate is a small green / orange.

Acid textured vegetable farms, but also prevents the leaching of nutrients and color to the cooking liquid.

You can keep the color, texture and nutrients in vegetables to be aware of your cooking process. Do not expose your delicate ingredients to a boil over high heat violence. Vegetables should be steamed or boiled. And if you keep looking crisp and bright flavor, use a little vinegar while cooking in all colors but green. For them, use a little baking soda.