Steamed Vegetables

I have used color to know when ready, when the bright
green appears. "Done" is a preference, I like veggies
heated through, bright color, with some amount of the
crunch remaining. I also cut them into bite size pieces,
hastens cooking and is more uniform in cooking then a big
hunck where the outer parts are over done to get the
inner to taste.

Quoted message said:

I've experimented with timings. However long they're
steamed they go a horrible sludge green, sometimes olive
green colour.

Mmunch

"Marshmallowmuncher" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I enjoy steamed vegetables in preference to boiled ones.

However, the awful colour some green vegetables turn
when steamed

(broccoli

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in particular), can be off putting.

Why do green vegetables maintain a better colour when
boiled than when steamed? Is there anything I can do to
improved the colour of steamed

green

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veg?

Try maranating them in Balsamic vinegar and eating them raw
(if you like purple).

George

[email hidden] wrote in message news:<[email hidden]>...

Quoted message said:

I have used color to know when ready, when the bright
green appears. "Done" is a preference, I like veggies
heated through, bright color, with some amount of the
crunch remaining. I also cut them into bite size pieces,
hastens cooking and is more uniform in cooking then a big
hunck where the outer parts are over done to get the inner
to taste.

Quoted message said:

I've experimented with timings. However long they're
steamed they go a horrible sludge green, sometimes olive
green colour.

Mmunch

My experience is similar to Mark's. A short steaming results
in a vibrant green color in my broccoli. Olive sludge?
Perhaps due to overly prolonged steaming or, perhaps, to the
broccoli variety utilized?