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I tried making the vegan southern green beans in forks and knives site but the green beans turned brown upon adding the apple cider vinegar towards the end. Could I have added it too early or too much?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

Recorded

This event was on June 4, 2024

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

Nzooma M. Shimaponda-Mataa

I tried making the vegan southern green beans in forks and knives site but the green beans turned brown upon adding the apple cider vinegar towards the end. Could I have added it too early or too much?

Answer

So, uh, vinegar wilt sometimes turn greens, uh, like a yellow or brown when adding them, but it typically only happens once the is fully cooked. So you're probably just adding the vinegar a little bit late in the process to be able to get that flavor. So once it kind of comes up to that point, you wanna add just a touch of vinegar kind of right at the end, um, to make sure you're not getting it too, uh, you know, you're not adding, uh, you, you weren't sure it's not, um, too cooked before you add the vinegar. 'cause then it will absorb that into the skin and then turn the color. Um, so yeah, it sounds like you just added a little bit late the vinegar.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.