To Boil Vegetables Green
Ingredients
Directions
Prepare and wash the vegetables.
Bring a large pot of salted water to a boil.
Add the vegetables to the boiling water.
Keep the pot uncovered and boil rapidly until the vegetables are done.
If using hard water, add 1 teaspoon of carbonate of soda to improve color, but use sparingly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Carbonate of soda
- Alkaline salt that helps green vegetables keep a brighter green color when cooked.
The step that matters
Boil rapidly and uncovered. Cooking in a large amount of rapidly boiling water keeps the pot's temperature high, so vegetables cook quickly. Leaving the lid off lets acids that would dull the green color escape as vapor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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