Sunday, April 25, 2010

Cooking Tip: Keeping Vegetables Green

Disgusted with those visually unappealing, less-than-bright-green cooked vegetables?

Here's an easy tip to keep those veggies bright green when you cook them. Put a pinch of baking soda in the water. That makes the water slightly alkaline, which keeps the magnesium ion from leaching out of the chlorophyll in the veggies. Voila! Bright Green Vegetables!

No comments:

Post a Comment

I'd love to hear what you think about my posts! We all learn together.