Janet Zimmerman
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Cooking tip of the day: if you cook red cabbage or red onions, the red pigment (caused by anthocyanins) will turn an unattractive shade of blueish-gray. But you can avoid this by adding a bit of acid (vinegar or citrus juice) before or during cooking.
09:01 PM - Apr 02, 2024
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Janet Zimmerman
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thread 2/2
Toss red cabbage with a splash of cider vinegar while simmering, or splash some lemon or orange juice before roasting red onion slices, and their reddish purple color will stay vibrant and lovely. #spoutiblecooks #spoutiblefoodies #cookingtip
09:01 PM - Apr 02, 2024
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RA
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In response to Janet Zimmerman.
Now you have me wondering if that works for purple beans...
10:32 PM - Apr 02, 2024
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Andrea Ball
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In response to Janet Zimmerman.
Thank you for this tip. I like to cook with red onions but they don’t look as good as they taste.
10:24 PM - Apr 02, 2024
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