On 3/2/2006 12:12pm, Mamta posted:

It is difficult to stop vegetables form discolouring during cooking. Chlorophyll is heat liable and discolours due to molecular changes during heating. Addition of salt/sugar (doesn't make a difference in my view), baking soda (spoils the texture) etc. has been mentioned by many cooks. Quick cooking in microwave helps a little, as does adding spinach to boiling water, rather than cooking by placing it in cold water and then bringing to boil.

Mamta