This tip has been viewed 4197 times
RETAIN THE BRIGHT COLOUR OF GREENS
ometimes, green leafy vegetables lose their bright green colour and turn a dull olive shade when cooked. To prevent this, first bring sufficient water to a boil, then add the greens, and continue cooking them in an open pan. This will help to dilute the effect of the volatile acids and eliminate them. Also, green leafy vegetables should be cooked for the shortest time possible to minimise the change in colour. Always rinse them under cold running water after cooking as it helps to halt the cooking process preventing a further deterioration in colour.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.