why do restaurants reuse utensils or dishes Magic Beans

If I knew how much I would love purple beans, I would only grow these in the first place.In addition to being an attractive place in the garden, they taste better and are not tight at all, a blessing.Of course, purple will turn green in the pot, but it doesn't matter.Why is that?There is a complex explanation, which includes the decomposition of colorants at high temperatures, and changes in the acidity of cell juices due to water dilution and purple pigment stripping, it only leaves the color of the chlorophyll previously covered up by the former, but why destroy magic?You put the raw purple beans in the pot, and the cooked green beans came out. How cool!Oddly enough, there is also a colorin in the red cabbage, but when you cook the red cabbage, it doesn't turn green and it turns darker purple.This is of course the subject of another chemistry and cooking class I haven't learned yet.Huaqingtin pigment is very sensitive to pH, from bright red to gray green in acidic and alkaline solutions, respectively, and maintains purple in neutral media.Some people notice that they keep purple if you fry or bake beans, so it seems that hot water works, not just heat.The weather was getting cold and as always, the pod production machine accelerated and gave me a fresh batch of products.I still have to come up with a way to save them without involving boiling or hot.