When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of cooking them for too long or is there some other way to preserve the bright green color?
Typically, vegetables will lose their colour if they are over-cooked, so it's probably worthwhile cooking them for a shorter period of time.
Usually steaming is a great way to preserve the nutrients and colour of vegetables, as is stir-frying rapidly.
Different kinds of vegetables contain various pigments in their skins. Green vegetables contain chlorophyll; red and white vegetables contain flavonoids; orange vegetables contain keratin. Each of these pigments requires a different approach when cooking to preserve colour.
When cooking green vegetables, never add an acid, such as lemon juice or vinegar, as this will cause the vegetables to discolour quickly. Always cook green vegetables rapidly and preferably without a lid.
With red and white vegetables, which contain flavonoids, the converse to green vegetables is true. Adding an acid during the cooking process will retain and even restore the colour. For red vegetables use a red or white wind vinegar. For white vegetables use a slice of lemon.
Orange vegetables, which contain keratin and are generally fairly robust, for the most part can be cooked with or without the addition of an acid, and they will usually retain their colour.
Another way to preserve the colour is to blanch the vegetable in boiling water for a minute or so, then plunge them into ice water. Doing this stops the cooking process instantly. Using the method is useful if you intend to freeze vegetables.
you need a big pot of water to blanch small amount of vegetable, small portion at a time.
thus, use large amount of water and small amount of vegetable, then stop the cooking by quenching the reaction using ice cold water:
that's basically it
If you don't want cold veges but still want them as colourful as possible, I find the following technique works a treat, left until just before a meal will be served:
Minimising the time the veges spend heated maximises their colour. The reason a good amount of water is required, in comparison to the weight of the veges, is because when the veges are added the temperature drops, but the more water there is the less it will drop. If you have too many veges, or they are frozen, the temperature drops too much and it takes longer for them to cook and dulls their colour.
One can use a similar technique with steaming, but if too many vegetables are used then the ones closest to the steam are overcooked before those furthest away are cooked at all. The only solution to this is to produce more steam somehow (not possible in some cases), or to cook less veges at a time.