Figure 1 (left to right): Raw cauliflower & boiled cauliflower
Figure 2 (left to right): Cauliflowers with fresh milk Z & salt water
Figure 3 (left to right): Cauliflower with fresh milk Y & salt water
Figure 4 (left to right): Cauliflower with skim milk X & salt water
Hello, guys!!Thanks for keep watching for our blog again...Now, I would like to share some pictures of what we done throughout the experiment to all of you...Above are a list of photos that would help you to clarify the comparison of cauliflower preserved by different preparation...
The first diagram above showing that the raw cauliflower was on left hand side while the other one was boiled with salt water which contains 1g of salt for 8 minutes...We can observed that the colour difference between two cauliflowers which one boiled with salt water is more yellowish than the raw one...
Next, for the second diagram is demonstrated that the cauliflower which boiled with salt water which contains 1g of salt was appeared yellowish colour comparing contrarily to the cauliflower which was appearing in white colour by fresh milk Z being heated for 8 minutes...
The third diagram is demonstrated about the cauliflower appeared in white colour after boiled with fresh milk Y for 8 minutes...On the other hand, the cauliflower boiled with salt water which contains 1g of salt was observed yellowish on its appearance...
Last but not least, the fourth diagram showed the result of Test 2 which skim milk X is used. The result of Test 2 is similar with the second and third diagram which is the results in Test 1.
White colour of cauliflower can be remained by adding 1 teaspoon of milk into the cooking water and it was clearly supported by these pictures above...
Why two of them have a great contrary on appearance? However, the whitening effect of milk and the yellowish effect of salt water have further discuss in the following post...
The first diagram above showing that the raw cauliflower was on left hand side while the other one was boiled with salt water which contains 1g of salt for 8 minutes...We can observed that the colour difference between two cauliflowers which one boiled with salt water is more yellowish than the raw one...
Next, for the second diagram is demonstrated that the cauliflower which boiled with salt water which contains 1g of salt was appeared yellowish colour comparing contrarily to the cauliflower which was appearing in white colour by fresh milk Z being heated for 8 minutes...
The third diagram is demonstrated about the cauliflower appeared in white colour after boiled with fresh milk Y for 8 minutes...On the other hand, the cauliflower boiled with salt water which contains 1g of salt was observed yellowish on its appearance...
Last but not least, the fourth diagram showed the result of Test 2 which skim milk X is used. The result of Test 2 is similar with the second and third diagram which is the results in Test 1.
White colour of cauliflower can be remained by adding 1 teaspoon of milk into the cooking water and it was clearly supported by these pictures above...
Why two of them have a great contrary on appearance? However, the whitening effect of milk and the yellowish effect of salt water have further discuss in the following post...
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