Broccoli Science

This week we will take a look at the science of cooking green vegetables. Now, many of you may be saying "Ick!", but even if you don't like to eat them, it is still interesting to watch them cook. You will need:

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mbverbsky wrote on Mon, 10/07/2013 - 09:52:

What about when we steam, rather than boil, our broccoli? How do we apply these concepts to that?


rkrampf wrote on Wed, 10/09/2013 - 13:13:

You will see the same changes with steaming. The heat will still drive out the air bubbles to give the bright green color, and overcooking will still break down the chlorophyl to give the dull green color.