Need to refresh vegetables after blanching
Cooking vegetables quickly in boiling water to bring out both their flavour and bright colours is called blanching. But sometimes because of lack of knowledge and improper cooking processes the vegetables after blanching turns brown.
The most likely reason the vegetables turn brown is because we cover the pot with a lid after adding the vegetables. This happens because as the vegetables hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids that the pot contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.
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