Keeping the green veg green while cooking
I’m not having any luck keeping fresh greens looking green when I steam/sauté them. Lately they are going a muddy gray/green. Any tips are greatly appreciated.
On one of the recent FN cooking challenges everyones cooked asparagus looked ‘electric green’. How do they do that? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude