What are the (dis-)advantages of cooking vegetables in alkaline water?

蠔油芥蘭 Chinese kale with oyster sauce

Chinese kale is also referred to as Hong Kong kailan. The greens are blanched in the same boiling water that they used to blanch the noodles. The alkalinity has kept the kale really green. Here, it’s just a simple dash of oyster sauce and the dish is done. You can taste the sweet taste and crunchy texture.

Is the embolded proposition true? Why would alkalinity keep vegetables really green?
Does the embolded proposition suggest cooking vegetables with alkaline water? If so, what pH is best?

alkalinity

Best Answer

Is the embolded proposition true?

Yes, the statement is true. Cooking vegetables in an alkaline liquid keeps them bright green.

Why would alkalinity keep vegetables really green?

The reason behind it has something to do with the chemistry of chlorophyl, I don't remember it too exactly, but generally, the chlorophyl molecule doesn't undergo the same changes when heated under alkaline conditions as when heated under neutral or mildly acidic conditions.

Does the embolded proposition suggest cooking vegetables with alkaline water?

I'm not sure what you want to know here, are you asking whether the author used a statement with the intention to induce readers to use the technique? Analysing this would be off-topic.

If so, what pH is best?

Just about any you can create. Slight alkalinity already has an effect (e.g. a pinch of baking soda when blanching), and obviously you can't get into a high pH anyway.

Also, your title asked for disadvantages. The disadvantages are that your vegetables will be softer and mushier, and that they will have an alkaline taste.

Pictures about "What are the (dis-)advantages of cooking vegetables in alkaline water?"

What are the (dis-)advantages of cooking vegetables in alkaline water? - Vegetable Salad

What are the (dis-)advantages of cooking vegetables in alkaline water? - White and Brown Cooked Dish on White Ceramic Bowls

What are the (dis-)advantages of cooking vegetables in alkaline water? - Woman Pouring Juice on Glass

Quick Answer about "What are the (dis-)advantages of cooking vegetables in alkaline water?"

Cooking vegetables in alkaline water also breaks down the cell walls more quickly, making them mushy (though vividly green--at least until the chlorophyll begins leaking), and leaching vitamins. And--in large quantities anyway--copper is a poison.

Can I use alkaline water for cooking?

Cooking With Alkaline WaterCooking in slightly alkaline water helps keep the flavor of many foods, while cutting the bitterness and acidity of certain types. It can enhance the flavor of rice, pasta, soups, stews, and similar meals or side dishes since it doesn't break down the flavor like acidic water does.

Does alkaline water clean vegetables?

Should I Wash Fresh Produce with Alkaline Water? Regular tap water is a good medium for cleaning fruits and vegetables, but they don't clear up all of the residues. Alkaline water is more effective, as it works to remove pesticides, which are acidic, as well as clear away residues of herbicides.

When should you not drink alkaline water?

Hot tip: Never pair your alkaline water with food \u2013 your stomach needs acid, and the alkaline water will slow down the process. For this reason, it's recommended you drink at least thirty minutes before a meal and one and a half to two hours after meals.

What should you avoid while cooking vegetables you should avoid?

10 mistakes to avoid when cooking vegetables

1) Slicing the vegetables in advance.

2) Throwing away peels and stems.

3) Do not dry well vegetables.

4) Forgetting to season cooked carrots.

5) Cooking the vegetables too much.

6) Adding too much salt.

7) Drowning the vegetables in the oil.

8)Forgetting the marinade.

Does Alkaline Water Actually Improve Your Health?

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Images: Maarten van den Heuvel, Ella Olsson, Chan Walrus, fauxels