Questions tagged [color]
The color tag has no usage guidance.
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How can I make my the colour of non-dairy flan more like a classic flan?
Hello Seasoned Advice community, I'm looking for some flan advice please! Thanks in advance for your answers.
A family member has a dairy allergy, so for several years have been swapping cow milk out ...
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What should I do to keep the color bright when I use natural pigments such as blue spirulina to make baked products？
I am trying to make some bakery products with natural coloring, but I found that the color is very bright at the beginning, but after baking, this blue color becomes dull, do I need to add something ...
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What would cause the peel of a lime to turn yellow?
About a week ago, I purchased two limes, a lemon, a couple of kiwi fruits, and some oranges. When I got home, I placed them in a bowl. One of the limes ended up at the bottom of the bowl but there ...
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Are these canned dolmas safe to eat, why are they pink?
My canned dolmas (grape-leaf wrapped rice) are marked as expiring in 2023, but when I opened them they both had pink spots and the oil that pours off had some pink watery color to it.
The ...
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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 ...
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Is synthetic astaxanthin (salmon "dye") safe?
TL;DR Is synthetic astaxanthin safe for humans to consume?
Background
Synthetic astaxanthin is available as a supplement, and is also commonly consumed by humans in the form of farmed salmon.
Wild ...
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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?
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How can I improve the colour of my red wine mousse?
I've tried making a red wine mousse to go along with a chocolate mousse. My approach was similar to making the chocolate mousse itself, just with a different core ingredient. I heated up red wine, ...
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Can a blood orange be half bloody?
I've got a "sanguino moro" (blood/red) orange, but it appears to be only half-bloody, as in the photo below. However all figures I've found on the internet show oranges that are purely red inside, for ...
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Does squid ink pasta bleed?
Will the black color from squid ink spaghetti bleed onto other ingredients?
I was recently given a package of squid ink spaghetti. I haven't used it before and I want to try something creative.
I ...
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Some duck egg yolks orange while others are yellow: does that reflect the egg quality?
I have noticed that some duck egg yolks orange while others are yellow. Does that reflect the egg quality? E.g. will dishes made with a dark yolk taste better than the ones with light yolk, or vice ...
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Is chicken with yellowish parts spoiled?
Moved to new place (Europe), no nice butchers around, only store found has chickens with yellowed parts like in the attachment. I never seen tint like that on a chicken and wondering what does it mean?...
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Why do my mung beans turn from green to dark brown in a rice cooker?
I use a rice cooker like the one shown below to cook dried mung beans and red beans (Adzuki beans) as well as rice of course.
After boiling and cooking, the rice cooker switches to a stable hot ...
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Why is my red cabbage suddenly turning blue when cooking, while it never did so before?
I've made fresh red cabbage (not canned or frozen) a few times. Back when I was still living with my parents, it always turned out fine. Now that I'm living on my own, I'm still using the same recipe, ...
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Stop Hummus from darkening
I want to use hummus in a catering product, but I noticed it changes colors when left out for too long. The problem is that it needs to look appealing for a few hours.
Do you have any tips on how to ...
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Why would using a tall baking pan cause the top of a cake to be darker?
I'm reading a review of cake pans.
Most of the round pans in the review are 2 inches tall. However, there is one round pan in the review that is 2.5 inches tall, and the review had the following ...
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How can I prevent discoloration in lactic fermented vegetables/sauces?
I make lactobacillus fermented hot sauces and have noticed that they get a slight brownish discoloration over time. I'm curious if there is something I can do to keep the original color of the food.
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Flatbread dough turned red
Today I made some flatbread and while cooking them I noticed a reddish coloring of the dough. I didn't add anything red in particular, so I am very surprised they turned out this way. Why did that ...
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How do I make my blended soup a more appealing colour?
I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables.
I like to blend my soups up after to make them smoother. However, when I do ...
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How to get good color steak without sous-vide
The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers".
For the last couple of months, I've been making bone-in ribeyes by ...
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Can gelatin change color of butterfly pea tea?
I can't find the answer for this question anywhere on the internet. My friend and I made butterfly pea jelly with gelatin and we used the same recipe. Mine came out fine with blue color of butterfly ...
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Why so many fruits/veg fall into these color categories?
Disclaimer: This question is not about cooking per se, rather about food itself; please let me know if this is not appropriate for this SE.
I have noticed that there are many fruits and vegetables ...
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What does it mean when an egg splatters and the white is greenish-yellow?
This morning I decided to make some eggs. I cracked open the first egg and it just all sort of splashed out onto the pan, the yolk already liquefied and the whites with this yellowish-greenish hue.
I ...
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Baking German white bread rolls
While searching online for a recipe, I found this YouTube video: How to bake 4k german white bread and followed the recipe (in the description):
German White bread (Berliner schrippe)
Ingredients for ...
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tumeric as coloring for cookies
We want to make christmas short pastry cookies this evening and I can't find the food coloring. So what alternatives can I use to color the dough? Cocoa for brown, and what about other colors? Would ...
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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 brown-...
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Adding chili powder to a dish makes it dark black
Chili powder was homemade, Chilies were dried and sent to nearby mill to grind and make it fine. When I started using this powder it makes the dish black and it looks black but tastes fine. Wondering ...
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Why does water color go red when you boil maizes or lentils? Is it bad?
I was boiling two maizes in a pot. After about twenty minutes the water inside the pot became red-colored. Also, some days before that, I was boiling lentils and the same happened.
Why did this happen ...
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Why is sous vide steak brown on the outside?
When sous viding a steak, lets say at 130F for 90 minutes, the steak will be completely red on the inside. However, the steak will look a pale gray on the very outermost portion. The point of sous ...
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Why did the apple skins turn blue/purple-ish in my apple pancakes the next day?
Yesterday for dinner I made apple pancakes. I cut the apple into small pieces (with the skin on) and just put it into my pancakes batter. The skin was dark red. After cooking it, everything was ...
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Food dye to simulate stained glass
I have a recipe for stained glass crepes, now my question is this:what food coloring could be used to simulate stained glass for said crepes?
READY IN: 1hr 10mins
SERVES: 4-7
YIELD: 7 crepes
UNITS: US
...
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Red "white" onion?
Why would a vidalia onion be purple? It smelled felt and looked normal otherwise.
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Fix my matcha pudding?
In the winter my matcha puddings come out the wrong color.
Every few months I make a batch of matcha puddings for my family get togethers.
In the warm months it comes out perfectly. The matcha ...
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Will fresh bell peppers give stew a red colour?
I know ground paprika from red bell peppers does give a red colour to a stew. Just wondering if the bell peppers are fresh cuts and not ground, will it give the stew a red colour?
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How can I make my tomato-herb pasta sauce a lighter color?
I've been making a simple tomato sauce using tomato puree, basil, oregano, dried pasilla peppers, and garlic (as well as the left-over bits from cooking beef meatballs in the same pot). The flavor is ...
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How can I extract color from food ingredients that won't add flavor when making mocktails?
I want to extract color from anything like flowers, fruits, powders, etc, to make a colorful mocktail to drink!
It's important that the produced color doesn't change the taste of the drink. (so less ...
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Why do recipes often use ingredients of a similar color together?
One thing I've noticed anecdotally is that a lot recipes is that recipes often use ingredients of matching colors (e.g., almost deliberately using lots of green ingredients together).
Is this a thing ...
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Discoloured white chocolate chips
When baking rasberry and white chocolate muffins, the chocolate chips come out brown and discoloured on top and white in the middle. The taste of them is not affected. Does anyone have any (hopefully ...
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Why did my green tea muffins turn black?
I made green tea muffins following the recipe here. I like my muffins moist and fluffy, so I added banana as suggested by the recipe and replaced half of the baking powder with baking soda. I also ...
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Will cooking tagliatelle in squid ink turn it black?
I am planning to make squid ink pasta, but I do not have pasta machine. Since I am lazy, I want to boil dried pasta in squid ink water. Will it turn black...or not black enough?
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Why is black pepper both grey and black?
A container of black pepper seems to have both black and greyish bits. Why is this the case? Shouldn’t it all just be black?
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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? ...
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Raw vs Cooked Egg Yolk Color
Why do egg yolks change color from orange or dark yellow to yellow or light yellow when cooked, esp. hard boiled?
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what is the exact time to add food color in sweet rice?
I always confused to add the color in sweet rice .what is the exact time to add food color .As i add color when the rice is boiled. is it right?
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Why do brinjal change their color when they being cut? How to keep them not to change color?
Why do brinjals (eggplant, aubergine) change their color(mostly black or brown) when they being cut? How to keep them not to change their color after cutting them?
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Preserving colour of mixed beans
I'd like to make a colourful dish from mixed dried beans. After soaking the beans overnight they still have rich and varied colours and patterns, but I'm told that beans should always be cooked before ...
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Pitaya Red Velvet Cake became brown
Starting point:
I was trying to follow a red velvet cake recipe from the internet, but since I always try to replace industrial/artificial ingredients by more "natural" ones (just out of curiosity), ...
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Why is my Aji Gallina not yellow?
After a recent trip to Peru, once back home, I have tried to make one of their typical dishes, Aji Gallina.
I have compared about a dozen recipes from various sources, and the one I used is quite ...
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How do I avoid my food becoming brownish/dark while cooking?
I recently encountered a few recipes where food is not allowed to 'get colour', or become brownish while baking.
A few examples of what I mean:
Chicken turns a golden-brown colour.
Burgers get a ...
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How do commercial sauce makers have such red tomato paste?
When I make concentrated tomatoes, like for catsup, my paste comes out the color of salsa, a pale pinkish red, not the deep red you see in commercial tomato paste or catsup.
Is there a secret to ...
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