May 25, 2013

Chemistry behind the Color of cooked Beans

Cooked green beans can be a vivid green color, or they can turn gradually less colorful, sometimes becoming greyish or brownish.  Generally salt is added to the water before boiling vegetables. The reasons given for this include: It makes them greener It makes them firmer It raises the boiling point of water to make them cook faster It improves the flavor. Chemists studied the truth behind these claims and found that first 3 of them are totally false. Adding salt slightly improves the flavor. The increase in the boiling point is insignificant to make any difference in the cooking time.… Read More »Chemistry behind the Color of cooked Beans