One of the most frequently asked questions to me is how the vegetables on theSanayi313’s buffet station don’t lose their colors although they stay there for a long time.

Green products like broccoli, snow peas, and chard change color and turn yellow when they are put in hot water. And if you pour acidic sauces like lemon or orange juice, you will see that they lose their colors immediately. To prevent this, I use a little bit of magic.

We prepare iced water in a big bowl. First, we drain the vegetable which we briefly held in hot water and then put it in cold water. The speed is very important. What we really do here is a shocking procedure. Vegetables which are moved from hot water to cold water do not lose their colors.

Abracadabra!