By Chef Colin Roche, MBA, CEC, CCE, FMP, CHE
Plants often have beautiful colors that add interest and appeal to meals. Their pigments, however, are affected by acid and alkaline, so care should be taken to cook them properly.
Here is an experiment you can do in your culinary labs to show students the effects of acid and alkaline on vegetable pigment.
The Lesson: “Alkalis / Acid Experiment”
Directions: Break the class into groups and have them gather the following vegetables. (Instructor should demonstrate how to prep each product.)