When microwaving or boiling vegetables, what is the ingredient that keeps the veg looking fresh and green.?

Answer 1

If i am reading your question correctly you are looking for bicarbonate of soda, however it may keep the green colour but the chemical kills the vegetable and distroys any vitamin left in the vegetable. Just steam your veggies or boil in a little water for a short amount of time, use the water for your gravy because the vitamins will be in it.

Answer 2

Dude, its called "It doesn't matter" There is no point in eating vegetables if you cook them that way, you may as well eat cardboard, When you boil vegetables all the vitamins and minerals go into the water that's why they look grey and unappetizing when they are on your plate.

Instead of boiling them, put the veges in a colander or strainer and place that over a boiling pot of water. This will "Steam cook" them. For better results, put a saucepan lid over the strainer to trap in the steam. Then you wont need an ingredient to keep them looking fresh and green, because they will be! And you will get all the vitamins and minerals. And they will taste better!

Good luck, and stay healthy.

Answer 3

Simply do not overcook. Steaming veg is better than boiling. I put my veg in the saucepan on the hob, not too much water, raise the water temperature to boiling and turn the heat off. The veg cook in 20 minutes with the lid on the saucepan and retain their freshness and colour.

Answer 4

Chlorophyll is the natural green colouring agent. My mum always put bicarbonate of soda in the water when boiling greens. I don't do green vegetables in a microwave, a steamer is much better.

Answer 5

vegs - on the stove - boil a pan of water with a bit of salt in it, add your veg and cook until al dente [just cooked and no more] you can add a pinch of soda bic to green vegs, it keeps them really green.
vegs - in microwave - put in plastic tub with knob butter and salt and pepper cover with clingfilm and cook, portion peas takes about 2 minutes. Hope that helps.
When cooking on the stove use a large pan and a wire basket and when the water is boiling put in the veg that takes longest and so on, then take out and just give basket a shake to get rid of excess water .

Answer 6

the greener it is, the more vitamins and minerals it has left in it, steaming is meant to be the best way to cook vegetables, but you can get a similar effect in the microwave as you say, especially if you have frozen veg.... boiling tends to be the way that they loose their nutrients quite quickly.

Answer 7

dont think there is an ingredient, over-cooking can take out the colour. Bicarbonate of Soda is added to sprouts and cabbage sometimes tho.

Answer 8

Green Carrots??????????????

Answer 9

PROBALLY GREESE OR BUTTER

Answer 10

MSG