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4
votes
1answer
160 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? ...
4
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 ...
7
votes
2answers
861 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
3answers
11k 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 ...
3
votes
2answers
287 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 ...