How do I cook my green beans so that they stay green! They always turn a yuck khaki colour before they're done!
wildflower,
Dec 24, 3:57am
Maybe you're giving them a bit too long cooking time!You can refresh a lot of veg to keep the colour by running under cold water straight away after cooking.
esther-anne,
Dec 24, 4:33am
I always steam them and they really retain their colour.However if you are doing them in a saucepan as I did before I started steamig veges, a small pinch of bicarbonate of soda (baking soda) helps greens keep their colour and leaves no after taste provided it IS a pinch!
sarahb5,
Dec 24, 4:33am
A pinch of baking soda in the cooking water but don't cook them for too long either - bring to the boil, turn down to a simmer and once they are bright green and tender turn off the water and drain.
sarahb5,
Dec 24, 4:34am
Snap - my grandma always did this
esther-anne,
Dec 24, 4:41am
snap sarahb5!
esther-anne,
Dec 24, 4:42am
Heavens - we can't keep snapping like this!
eastie3,
Dec 24, 4:45am
Don't put the lid on the pot.
accroul,
Dec 24, 5:00am
OK, I think I get the message. Put a pinch of Baking soda in my pot!
Thanks & Merry Christmas!
esther-anne,
Dec 24, 7:11am
You're welcome-Merry Christmas to you too accroul
karlymouse,
Dec 24, 10:54am
Try blanching them . cooking briefly , then refresh in cold water and reheat.
pickles7,
Dec 24, 8:52pm
Over cooking them will turn them khaki.
ace441,
Dec 25, 3:09am
Baking soda - my mum and nan do this and they always green. (Tis in Mrs Beetons cookbook from the 40's too!)
indy95,
Dec 29, 10:29pm
+ 1 and refresh very briefly in a little cold water.
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