Principles of Cooking Vegetables
Colors of vegetables change by cooking method and chemical reactions. Since most vegetables are cooked in water, the condition of the water or pH (Acidity / Alkalinity) is responsible for these changes.
- Alkali medium for cooking vegetables should be salted water. Stronger alkali such as baking soda breaks down the vegetable’s texture too quickly.
- Acid media include water with the addition of lemon juice, vinegar, wine, or milk
Covered or Uncovered?
Vegetables are naturally acidic and their acids are released during cooking. These volatile acids evaporate in the steam of the boiling water. Therefore, if an acid medium is required cook covered. If an alkali medium is required, cook uncovered.