My husband and I just picked some green beans from the garden and decided to blanch them for dinner. Yum. We noticed after cooking them, the water was pink. What’s up with that?
This one stumped me, so I sent a tweet to food scientist Harold McGee and received the following response:
Guess: initial browning reaction in residues; fresh-cut mushrooms go pink->red->brown.
Stay tuned as we investigate this one. Has anyone else experienced this?