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Keeping green vegetables green..ascorbic acid?

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Keeping green vegetables green..ascorbic acid?

erica | Dec 19, 2002 07:53 AM

I remember hearing once that there is a chef's trick of adding something harmless to a pot of blanching green vegetables to maintain, or even enhance, their color..I recently saw this done on a PBS food show (Michael Chiarello used ascorbic acid to keep basil green when making pesto.) Is ascorbic acid (vitamin C) in crystal form the additive that is often used for this purpose?? How much would do the trick??

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