Timeline for Black apple crumble!
Current License: CC BY-SA 4.0
4 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jun 24, 2018 at 0:18 | comment | added | dlb | @rackandboneman I have always found the purple somewhat appealing, but have seen it go to black, which is not so much for me. But have seen zero effect on taste. I always knew walnuts were the source, but did not know the gallic acid part. My first thoughts were tannin, which I guess gallic acid is! | |
| Jun 22, 2018 at 22:19 | comment | added | rackandboneman | Interesting! That might explain why cardamom powder can darken apple fillings more than it should by the green color alone (cardamom appears to have gallic acid and related compounds too...) | |
| Jun 22, 2018 at 21:07 | history | edited | dlb | CC BY-SA 4.0 |
added 217 characters in body
|
| Jun 22, 2018 at 20:50 | history | answered | dlb | CC BY-SA 4.0 |