Where does all that extra green come from?
In: Biology
There are a lot of ways to change the color – others have given some answers.
One other thought – if you’re cooking in water that is more basic, or alkaline, it’ll make the green more vibrant and brighter because it preserved the chlorophyll in the vegetable. Add a few drops of vinegar or lemon to make the water more acidic, it’ll break down the magnesium and cause your green vegetables (not just broccoli..) to become dull and olive drab.
Many red and white vegetables have the opposite effect (brightening in acid, but becoming dull, dingy and gross looking in alkaline.)
Yellow veggies like carrots, bell peppers, pumpkin and corn don’t react either way and can be cooked in either acidic or basic water.
I’m sorry I don’t know the exact science behind it.. I’d have to look it up in my text books.
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