Summer is the season for fresh, beautiful, and bright fruits and vegetables. But how often do these beautiful colored vegetables appear the same color when cooked? Probably not right?
One of the most difficult parts of cooking is ensuring that each dish looks beautiful, colorful and mouth watering, and even after cooking, all essential vitamins and minerals remain intact in vegetables and fruits.
Vegetables like peas, palak (spinach), broccoli, etc. don't seem to be as delicious as they should be after cooking. How do we preserve the color of vegetables? How do we preserve all the essential nutrients and vitamins in vegetables? Before we show you how to do it, let us understand why the color of vegetables changes after cooking.
All green leafy vegetables get green from chlorophyll, which is a complex molecule found in certain plant cells. When cooking, this complex molecule comes into contact with other acidic molecules in other foods or ingredients we are cooking; it changes or changes the color of vegetables to light green or yellow-green.
Another factor that can change the color of vegetables is cooking time.
If you cook the vegetables for longer, your vegetables will most likely lose their bright green and turn white. So how do we protect the color of vegetables? This is a simple trick to keep the dish, and the famous YouTuber Ananya Banerjee shared the dish in her channel "Chef Ananya Banerjee".
One of the most difficult parts of cooking is ensuring that each dish looks beautiful, colorful and mouth watering, and even after cooking, all essential vitamins and minerals remain intact in vegetables and fruits.
Vegetables like peas, palak (spinach), broccoli, etc. don't seem to be as delicious as they should be after cooking. How do we preserve the color of vegetables? How do we preserve all the essential nutrients and vitamins in vegetables? Before we show you how to do it, let us understand why the color of vegetables changes after cooking.
All green leafy vegetables get green from chlorophyll, which is a complex molecule found in certain plant cells. When cooking, this complex molecule comes into contact with other acidic molecules in other foods or ingredients we are cooking; it changes or changes the color of vegetables to light green or yellow-green.
Another factor that can change the color of vegetables is cooking time.
If you cook the vegetables for longer, your vegetables will most likely lose their bright green and turn white. So how do we protect the color of vegetables? This is a simple trick to keep the dish, and the famous YouTuber Ananya Banerjee shared the dish in her channel "Chef Ananya Banerjee".