What to add to a saucepan to keep carrots from losing color when cooking: a life-saving ingredient
Boiled carrots are an important component of many salads. That is why cooks often heat-treat the root vegetable.
However, the procedure often results in the vegetable losing its bright color.
If raw carrots are bright orange, they may turn pale and yellowish when cooked.
However, this is not always the case. If you know one little trick, then heat treatment will never prevent the root vegetable from retaining its appetizing appearance.
What to add to water
The most common baking soda can act as a life-saving remedy.
It is enough to add half a teaspoon of sodium bicarbonate to the pan in which the carrots are cooked.
This amount will be enough to keep the carrots bright orange.
At the same time, the taste of the vegetable will definitely not be spoiled. And nothing terrible will happen to the consistency. On the contrary, the root vegetable will acquire moderate softness.
Using soda when cooking carrots gives another positive result. It saves time. Due to the moderate amount of sodium bicarbonate, the vegetable is relatively quickly ready.
