We always start cooking green vegetables in boiling water. Why?
Things Required:
Broccoli or spinach
2 pots
Directions:
Place half of the broccoli or spinach in a pot half full of cold water. Place the other half in a pot half full of boiling water. Cook both until the vegetables are tender.
This Is What Happens:
The vegetable in the cold water loses more colour than that in the boiling water.
Science Behind It:
Plants contain enzymes, proteins that cause chemical reactions. They change the colour of the plant and also destroy its vitamins. The particular enzyme (chlorophyllase) involved here is more active between 150° and 170°F (66-77°C) than at other temperatures, so less pigment is lost if the vegetables don’t have to be heated through the 150-170°F range. Water boils at 212°F (100°C). If the vegetable is put into boiling water, it avoids the lower range completely.
