Use Salt To Keep Vegetables Bright And Green While Cooking

Salt is great for enhancing flavour, but it plays a bigger role in the chemistry of cooking than you might think. The folks at America's Test Kitchen point out that if you're boiling green veggies, a few pinches of salt in the water can keep them bright and green while cooking.

For the best effect, pair a little salt (to keep the chlorophyll from leaching into the water) with an ice bath after removing the vegetables from the water to help stop the cooking process. ATK also explains in the video above how to use a pinch of salt to keep coffee from being overly bitter (a trick you may have learned from Alton Brown), and why adding a little salt to your scrambled eggs will keep them smooth and creamy instead of firm and rubbery.

3 great Uses For Salt Besides Making Stuff Salty [America's Test Kitchen]


Comments

    That's okay if you don't suffer from high blood pressure. 'One and a half teaspoons in boiling water' WTF!! What works even better for keeping vegies green while boiling is a small pinch of bicarb of soda, works every time. No bicarb in the pantry then use baking power, same thing.

      You aren't going to drink the water.

      99% of that salt will go down the drain

    Yes it is not actually making the food salty!
    Another use for salt is when boiling carrots...for some reason it makes them sweet and you don't need to add butter ;)

    Boiling veggies? Sounds like a first class way to ruin them :( At most, blanch them.

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