and chlorophyll. This is why dull, olive-green
vegetables are so common.
Changes in chlorophyll during cooking. Left:
The normal chlorophyll molecule is bright
green and has a fat-like tail that makes it
soluble in fats and oils. Center: Enzymes in
the plant cells can remove the fat-like tail,
producing a tailless form that is water-soluble
and readily leaks into cooking liquids. Right:
In acid conditions, the central magnesium
atom is replaced by hydrogens, and the
resulting chlorophyll molecule is a dull olive
green.
Traditional Aids: Soda and Metals There are
two chemical tricks that can help keep green
vegetables bright, and cooks have known
about them for hundreds and even thousands