Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

What causes a green vegetable to turn muddy green when cooked?

Acid, coupled with heat, is the villain. In combination, they denature chlorophyll, the chemical compound responsible for giving green fruits and vegetables (as well as the leaves of the forest) their characteristic pigmentation. By cooking without a lid, you minimize the discoloration caused by acid (which is generally volatile and dissipates into the air).

** Asian Recipes **

00:50:29 on 09/15/07 by Webmaster - Questions and Answers -