Jan Van Quirm wrote:I DO blame my maternal ancestors for my not being able to eat sprouts and most leafy greens come to that, as they all followed the practice of cooking them for at least 40 mins (and yes, the same for cabbage even though they barely need 2 mins cooking) and adding bicarbonate of soda to the cooking water 'to keep them green'
To be fair to mum the excessive steaming time and especially the bicarb thingie seems to be the favoured cooking method of vegetables except curiously, potatoes in the south-west...
My mother used to do the same thing --boil vegetables for until they were yellow.
Put butter and salt on it, she'd say.
Peg never did go as far as adding baking soda and I can't imagine what good it may do for flavor.
Never disrespect potatoes by adding anything
to the water!
My mom couldn't cook many things, but she was Irish and took her potatoes very seriously.