PSA: Stop blanching vegetables in plain water

I used to boil broccoli and green beans in salted water like everyone else. About 6 months ago I started adding a big pinch of baking soda to the water and it keeps the veggies way greener. The texture is a tiny bit softer so you have to watch the timing. Has anyone else tried this or got a better trick for keeping vegetables bright?

2 comments

2 Comments

quinnbailey16d agoMost Upvoted

Alkaline water kills vitamin C so you're trading color for nutrition.

richardh4417d ago

Wait, hold on. Baking soda in the water? That sounds like it would turn the veggies into mush if you breathe on them wrong. I've always added a splash of lemon juice to keep them crisp, but I guess that messes with the color. Your trick is wild but I might have to try it on a quick batch of green beans.