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? ...
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 ...
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 ...
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 ...
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 ...
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 ...