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-2
votes
3answers
94 views

Relating the Color of meat to doneness

I want to know more about how to correlate the color of meat to its level of doneness. How do I recognize how cooked my meat is based solely on color?
5
votes
1answer
98 views

When buying blue potatoes how can you tell what color the flesh will be?

Most of the time when I purchase blue potatoes they have blue flesh. However, once in a while I get some that have a creamy golden flesh. Looking at them I had no idea they would be different. I know ...
1
vote
1answer
232 views

choosing a red food color for red velvet cake

Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (45ml) of red food colouring. Also can ...
3
votes
1answer
94 views

How to stop mushrooms from discoloring everything?

A few times in the past week, I've cut up a few mushrooms (I'm pretty sure they're button) and sauteed or fried them with a few other ingredients for dinner. I absolutely love the taste and the ...
3
votes
2answers
180 views

Beef discoloration on parts not in contact with air

I have bought a pack of sliced beef and opened it up as soon as I got home. Judging by the date on a package, it was packed on the same day I bought it. It was red on the outside, but dark and ...
0
votes
3answers
603 views

Why did my flank steak turn grey when I brined it?

I brined 2 lbs of flank steak for 12 hours, but it turned the exterior gray. Why? How can I prevent the discoloration? Ingredients: 1 quart water 1/2 cup kosher salt Garlic Powder 2 Tablespoons ...
4
votes
1answer
245 views

What causes changing blue and purple pigments in food?

I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this? ...
2
votes
3answers
1k views

How can I turn my muffin batter into the natural blue color from blueberries?

I'm trying to make blueberry muffins, and I will be folding the blueberries into the batter as well. How can I turn the batter slightly blue without adding excess blueberries? The recipe i'm using ...
4
votes
3answers
534 views

How can I color pasta during cooking or afterwards, preferably using natural coloring?

My daughter asked me if I could make her red bowtie pasta in honor of Matt Smith as Dr. Who. I'd rather not use an artificial dye. Either way, how would I go about coloring the pasta itself? ...
3
votes
2answers
438 views

Why do purple snap beans turn green when cooked?

We often get snap beans from the CSA (Community Sponsored Agriculture) that are either entirely purple or mottled purple. When cooked (at least when steamed or blanched), however, the purple color ...
2
votes
2answers
238 views

How can I make a mayo/ketchup-based sauce come out with a consistent color?

I'm trying to make a zesty sauce from a mayo base/ketchup base mixture. Sometimes color turns out dark orange, sometimes off white, even though I'm using the same recipe. I'm thinking that how I ...
9
votes
4answers
1k views

Telling if small pieces of meat are cooked - blind or colour blind chef

When I am cooking small pieces of meat (so a meat thermometer is not an appropriate tool - I'm thinking of things like shredded chicken being stir-fried, frying or grilling slices of bacon, or minced ...
4
votes
2answers
288 views

Dying a white iced cake black

I've had an Xbox cake made for my son, but they made it white and I wanted it black. It can't be remade, because it's too late. Can I do anything to dye it black? I was thinking about brushing black ...
7
votes
2answers
1k views

Color change in duck meat!

I roasted a duck some days ago, and while eating, the meat on the carcass slowly turned a sharp red, much like an apple turns brown. I can't find any information on this anywhere, as all questions ...
6
votes
4answers
15k views

Why is my green tea brown?

As Crystal Gale once wrote, "You're gonna make my green tea, brown." Or something like that. When I typically order (the free or close-to-free) green tea at Japanese restaurants, it's usually ...
5
votes
2answers
2k views

Why is meat red?

What makes meat red? At first I would think it is the blood, but most packaged meat doesn't seem to be bloody per se, and plus, different meats (chicken, beef etc.) range in color from deep red to ...
3
votes
6answers
2k views

What natural ingredients can be used to color food blue or green?

I've been experimenting more and more with "natural" food colorings - meaning spices and other ingredients that naturally impart color as opposed to a commercial food dye made specifically for this ...
4
votes
1answer
1k views

How can I keep corned beef pink?

I have a large gathering on St Patrick's day and serve corned beef. In years past I did all the cooking on that day and missed my own party due to all the work. Last year I cooked the beef the night ...
7
votes
2answers
3k views

Safety of Blue / Green Garlic

My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time all of them turned really blue. I tried ...
3
votes
6answers
386 views

How can you make gray or black butter?

Soon, I'll be serving garlic bread, but I would like to add something to the garlic-butter, to make it darker (gray or black). It should look like lead. So far, I've found two ideas: - add dark ...
11
votes
4answers
1k views

Yellowness of egg yolk

Related question: Why are Italian eggs so yellow? Occasionally I get served a fried / poached egg with a deep yellow/orange yolk. I find it extremely appetising and visually attractive. Sometimes ...
0
votes
3answers
396 views

Why would a blended salad dressing change its color?

Yesterday evening we had a barbecue and I made a tomato/mozzarella salad. Since I couldn't find my dressing shaker, I used my hand blender (an ESGE M180S, in case it matters). I got my dressing as ...
5
votes
4answers
575 views

Why are drippings from restaraunt ground beef colored orange?

I've noticed over the years that whenever I cook ground beef from the grocery store, the drippings in the beef are typically clear in color. When eating out, if I order a particularly greasy ground ...
3
votes
4answers
329 views

Looking for a Blue Ingredient

Blue food is notoriously hard to find, but I'm working on a dish that basically resembles a lighthouse, and I need something blue to act as the water. Mustn't be wet. The dish is sort of breakfasty ...
11
votes
2answers
12k views

What makes store brand mayo white?

So, I've finally accomplished making mayo. But it has a yellowish hue to it, obviously this is the case because of the egg yolks. My question is this: Why is store mayo white? What makes it white? ...
1
vote
4answers
107 views

Identifying Strands of Dough

I'm trying to write up a how-to guide for braiding six strands of dough. I figured that for comprehension I would instruct the cook to move the pieces of dough based on a color-coding scheme. E.g. I ...
6
votes
5answers
2k views

Why did my tomato soup turn thick and brownish?

I tried to improvise a tomato soup following these steps: Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit of sugar. While still hot, purée all ...
4
votes
4answers
278 views

How to make my pasta less brown?

I really like making pasta, but I've found that most of my recipes have these sorts of ingredients: Pale yellow pasta Brown mushrooms Brown tempeh or tofu (or ground beef if you prefer) Spices that ...
4
votes
1answer
363 views

Why is my gravy opaque?

I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving, I noticed that the color was ...
2
votes
2answers
350 views

Colorful Marshmallow

How to make colorful marshmallow without using synthetic coloring agents?