Victoria University College

Manawatu Times, Volume 61, Issue 144, 20 June 1936, Page 14

Victoria University College

SARAH ANNE RHODES PELLOWSHIP IN HOME SCIENCE ,

RETAINING THE COLOUR IN GREEN VEGETABLES

Green vegetables are frequently served for lunches or dinners, or perhaps it might be well to say "so-called green vegetables,” for only all too often theso have lost their attractive, fresh appearance by tho time they reach the plate. Carelessness in cooking is usun. ly tho reason for their dank, unattractive look and complete lack of appetite appeal. In order to retain a bright colour, the following suggestions are made in a recent article on “Retaining the Colour of Vegetables.” Tho loss of green colouring matter during the cooking of vegetables is due to a decomposition of tho colouring substance, rather than to a solution in the water. Chlorophyll, tho substance, is not soluble in water.

The pigment is readily destroyed by heat and acid. Both of theso cooking conditions have a chance to -work when the vegetables are long cooked, especially in small amounts of water in covered vessels, or worso still, in a steamer or pressure cookor. The acid w r hich causes the trouble comes from, the vegetable itself. In the raw state, each tissue of the vegetable is made up of two sections; the acid in one section and the chlorophyll in tho other. When the vegetables are cooked, the tissues are broken down and tho acid and chlorophyll run together. If we do not provide a means of diluting or neutralising the acid, tho colour is destroyed. In order to keep tho water on the alkaline side during cooking, one should use a large proportion of water to vegetable and leave the vessel uncovered, expecially during tho first few minutes of cooking. This latter suggestion allows the volatile acids to escape in the steam. Tho value of the large amount of water is to furnish alkali to neutralise tho vegetable acids as they como off, with enough to apro to maintain a slight alkalinity in tho solution. If soda is used to neutralise the acid in tho vegetables, they become slimy and the vitamins are destroyed. Shorter cooking of green vegetables saves nutrients as well as colour. To keep the time as short as possible, have the water boiling before adding the vegetables and keep it boiling; cook only until tender: have a larger proportion of water than is necessary. In general, green vegetables cannot bo cooked in a pressure or steam cooker without tho loss of colour. In using the steamer, tho volatile acids plus non-volatile acids do the damage. Spinach is the exception to this rule — steaming docs not seem to harm it. However the best method for spinach is: Cut the stems off, drop the spinach into a very small amount of boiling water (just enough to prevent burning), and keep boiling until tender —not over 10 minutes. Cabbage Loaf. 2 cups cooked, chopped cabbage, 3 cup cooked, diced carrots, 2 cups cooked rice, 2 or 3 eggs. Method: Mix and put in a buttered tin. Bake in a moderate oven. Spinach Loaf. 2 cups cooked spinach, 1 egg, 3 tablespoonfuls crumbs, 3 teaspoon salt. Method: Mix and bake in greased tin. Spinach Souffle. 2 cups cooked spinach, 2 eggs, 1-8 teaspoon popper, 1 cup milk, i teaspoon salt. Method: Separate yolks and whites. Mix all other ingredients and fold in beaten whites. Bake in moderate oven until firm.