When cooking broccoli, and any other type of vegetable, there is nothing worse than serving it in a faded and apparently unhealthy color. There is a way to preserve the deep green of the vegetable, and it's simpler than you think.
Ingrediants
- Fresh broccoli, or any other green vegetables.
- A large pot with very salty water
Steps
Step 1. First, when cooking green things, don't steam them
Green vegetables contain chlorophyll, and when chlorophyll is cooked, it produces carbon dioxide. Since you have to cover the vegetables to steam them, the chlorophyll takes on a dull, grayish color. You can prevent this by boiling the vegetables in salted water.
Step 2. Use a large amount of water, and add the salt at the end
If you want to do textbook things, you need to put a tablespoon of salt for every four cups of water. The salt acts as a "barrier" against carbon dioxide and keeps the chlorophyll green.
Step 3. Always bring the water to a boil before adding the vegetables
In this way the pores on the vegetables will close quickly, preventing the dispersion of vitamins and mineral salts in the water.
Step 4. Cook the vegetables until tender
You don't have to overcook it or make it too raw. For broccoli it takes about 5-7 minutes, for green beans 10-12. Feel the consistency with a fork.
Step 5. It is also important to stop cooking when the vegetables are cooked to perfection
The best way is to immerse it in very cold water. Put the vegetables in a colander and immerse them in a bowl, or sink, with very cold water. This will prevent them from overcooking by accident.
