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?

Lou

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

Reg wrote on 22 Feb 2007 in rec.food.cooking

> 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.
>

Same can be said of baking soda...I remember relatives adding it to green
beans before boiling to 'keep' the colour.

"Lou Decruss" > wrote in message
...
>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?
>
> Lou
>
This is a really old trick. But it reduces the value of the veggies.

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

On Thu, 22 Feb 2007 18:26:22 GMT, Reg > wrote:

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

Would it work with the steaming method?

Lou

On Thu, 22 Feb 2007 19:37:55 GMT, Mr Libido Incognito >
wrote:

>Same can be said of baking soda...I remember relatives adding it to green
>beans before boiling to 'keep' the colour.

Do you do it?

Lou

On Thu, 22 Feb 2007 17:25:13 -0500, "MOMPEAGRAM"
> wrote:


>This is a really old trick.

Guess I'm behind. oops

>But it reduces the value of the veggies.

How so?

Lou

Lou Decruss wrote on 22 Feb 2007 in rec.food.cooking

reen beans before boiling to 'keep' the colour.
>
> Do you do it?
>
> Lou
>

No I'm celibate.

I've never used either Baking soda or cream of tartar to preserve veggie
colour, but as I said I'm aware of it's use that way.

Lou Decruss wrote:

> On Thu, 22 Feb 2007 18:26:22 GMT, Reg > wrote:
>
>
>>It works simply by raising the acid level of the water, as does
>>lemon juice, vinegar, etc. All it does is eliminate discoloration.
>
>
> Would it work with the steaming method?


You won't need to do it in that case. It's only useful when
you're holding certain fruits and vegetables for some period
at room temperature.

When you cut certain produce and expose it to air, it will
begin to turn brown. This is due to the action of enzymes.
The acidulated water prevents it from turning brown.

However, since cooking destroys these enzymes blanching/steaming
in acidulated water is unnecessary. Regular water works just
fine.

And if I were going to hold cut vegetables in acidulated
water, I'd use lemon juice or vinegar. No reason to use
cream of tartar.

--
Reg

On Fri, 23 Feb 2007 02:49:38 GMT, Reg > wrote:

>Lou Decruss wrote:
>
>> On Thu, 22 Feb 2007 18:26:22 GMT, Reg > wrote:
>>
>>
>>>It works simply by raising the acid level of the water, as does
>>>lemon juice, vinegar, etc. All it does is eliminate discoloration.
>>
>>
>> Would it work with the steaming method?
>
>
>You won't need to do it in that case. It's only useful when
>you're holding certain fruits and vegetables for some period
>at room temperature.
>
>When you cut certain produce and expose it to air, it will
>begin to turn brown. This is due to the action of enzymes.
>The acidulated water prevents it from turning brown.
>
>However, since cooking destroys these enzymes blanching/steaming
>in acidulated water is unnecessary. Regular water works just
>fine.
>
>And if I were going to hold cut vegetables in acidulated
>water, I'd use lemon juice or vinegar. No reason to use
>cream of tartar.

Thank you very much for the information.

Lou