Tuesday, September 14, 2010

Baking Soda In Green Purées

I was pretty sure the lower the pH a green vegetable was subjected to, the faster it would discolor. I read this study just to be sure, and then I tested the results using beet greens.
300g beet greens, chopped
10g olive oil
optional: salt and baking soda
Get a large pot as hot as you can without anything in it. Add the oil and immediately follow with the greens. Stir until they are completely wilted(10 seconds or so). Put everything into a blender(add the salt and baking soda if you are adding them), blend until smooth, and pour into a metal container sitting on top of an ice bath.

I did three different trails:
One with 3g of salt and 1g of baking soda, one with 3g of salt and a very small pinch of baking soda, and one without any salt or baking soda.
From left to right, a lot of soda and salt, a little soda and salt, nothing added.
The soda not only effected the color, but also the texture. You can see how tight and smooth the far left purée is compared to the others, the thinnest being the far right(it wouldn't even hold the drag I did).

A gram of soda made the purée unservable, as it tasted like baking soda.  A little bit of soda seemed to help a little, but assuming you chop your beets fine enough and blend for long enough, you can get an identical purée without any salt or baking soda.

Plate it up!

Spicy soy poached swordfish with warm radishes, beet green purée and pickled beets
This picture used the purée with a pinch of baking soda.



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