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Re: SQFT Spinach - how to store?

At 07:59 AM 5/15/97 -0600, you wrote:
>I would like to add a little.  The Joy of Cooking also emphasizes the
>cooling part.  A large bowl of water with ice to dump the spinach in
>after you drain the boiling water off.  Apparently this cooling is
>important.  The whole process has something to do with stopping enzyme
>action in the leaves, which if allowed to continue affects the flavor
>and vitamin content.  Has anyone else heard this??

The boiling itself stops the emzyme action; the rapid cooling stops the
leaves from cooking. The point is to boil the greens long enough to destroy
the emzymes, but *no longer* than that. The only thing worse than overcooked
vegetables is overcooked vegetables that have been frozen and recooked! :-P

@->-`-,-------------------------------+
|  Cousin Ricky      USDA zone 11     |
|  rcallwo@uvi.edu   formerly zone 6  |
+-------------------------------------+

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