How to preserve the bright color of boiled and stewed vegetables

1

Cooking often deprives vegetables of their appetizing and beautiful appearance. However, any cook wants the dish to retain its bright color even after cooking or quenching. And it is quite simple to achieve such a result.

Details

If you use certain tricks, the vegetables will look appetizing, despite being processed in boiling water.

What has to cook

If we are talking about red or purple vegetables (for example, beets), then it is preferable to cook them in acidified water.

It is clear that for this you need to add some acidic ingredient to the liquid . You can use a small amount of vinegar (1-2 tbsp. l for the whole pan).

However, if you do not want to use this component and think that it can spoil the vegetable dish, it is better to add lemon juice. The volume of this ingredient should be similar – one to two tablespoons.

And what to do with the rest of the vegetables

When cooking or stewing vegetables of other colors, the rules are simpler.

< p>If the products are green (peas, broccoli), then during their heat treatment it is enough to simply not cover the pan with a lid.

If you follow this simple recommendation, steam will come out of the dishes faster. This means that there will be less substances that destroy chlorophyll.

If you cook orange or yellow vegetables (for example, carrots), then you can not worry at all: the bright color will be preserved regardless of whether you use a lid and do you add an acidic component.