Lou Decruss wrote:

> I was thumbing through an old Penzeys catalog and read the following
> about cream of tarter:
>
> "It is also used to reduce discoloration in boiled vegetables such as
> whole artichokes, just add 1/2-1 tsp. to the water"
>
> It must be my day for new things as I've never heard this. Does it
> really work? I usually steam veggies and broccoli is one of our
> favorites. Would this still work in the steaming water? Maybe dip
> the broccoli in the treated water before steaming? Dust it maybe?
>
> Any thoughts?

It works simply by raising the acid level of the water, as does
lemon juice, vinegar, etc. All it does is eliminate discoloration.

--
Reg