To Boil Vegetables Green
Ingredients
Directions
Prepare
Prepare and wash the vegetables thoroughly.
Boil
Bring a large pot of salted water to a boil.
Add the vegetables and keep them uncovered, boiling rapidly until done.
If using hard water, add a small amount of carbonate of soda to improve color, but do not overuse.
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
- Green vegetables (in the method)
- Form the dish itself; boiling in ample water cooks them through to a tender texture.
The step that matters
Boil rapidly, uncovered, until just done. Boiling uncovered in plenty of water lets volatile acids escape, helping keep the green color bright. Overcooking breaks down chlorophyll, turning the vegetables dull olive and soft.
“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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