What specific substance can be tossed with quick-steamed sprouts to help stabilize some of the heat-sensitive anthocyanins?
Answer
Lemon juice (acid)
Anthocyanins, the pigments responsible for the striking purple hue, are somewhat fragile compounds, meaning cooking techniques influence their stability. While quick steaming or blanching until just tender helps retain texture and heat-sensitive nutrients better than boiling, an additional step can optimize color preservation. Introducing an acidic element, specifically by tossing the lightly cooked sprouts with lemon juice, can help stabilize some of the anthocyanins, resulting in a brighter color retention when balancing texture goals against nutritional retention.
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