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Article: Why do cooked vegetables change color ... and can you control that change?
- Article from:
- Sunset
- Article date:
- May 1, 1992
- Author:
CopyrightCOPYRIGHT 1992 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Cooking is an everyday application of science. When you understand why something happens, you can more readily count on a predictable outcome. You'll get better results when altering recipes or making up your own, and can also evaluate the significance of contrary directions in similar recipes.
This month we begin Why?, a feature for you to shape. Share with us questions, puzzling observations, contradictory information you've encountered about recipes and foods. We'll try to set the record straight. To do so, we'll call on the collective efforts of Sunset's food editors and the expertise of food scientists, primarily Dr. George K. York, extension food ...