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33

Here is a photo of a peppercorn. You can see why a ground one might contain both black and grey bits.


30

The "browning" or "coloring" of food during cooking and baking1 is a reaction of temperature and/or time. As a rule of thumb, the hotter your pan or oven, the faster the food will brown. There are two chemical reactions (or rather chains of reactions) that play a significant role in cooking: The Maillard reaction, which affects proteins (-> browning a ...


26

No, as far as I know pasta made with squid ink, often called nero di seppia, should be stable, and the ink doesn't normally bleed into the water. From my experience after boiling black pasta, even the fresh kind, the water comes out clear like with regular one, with just a bit of clear starch being left behind. If you boil regular and black pasta mixed ...


21

Short answer: store mayonnaise has less yolks per volume oil, and yolks give most of the yellow color. Mainly the reason is that store mayonnaise adds water, rather than relying on the moisture in the egg yolks and vinegar. To quote On Food and Cooking, page 634: Though cookbooks often say that the ratio of oil to egg yolk is critical, that one can ...


16

As the USDA says, the protein myoglobin is the main cause of the red color of meat; it achieves this color when exposed to oxygen. Red meat (or dark meat) is myoglobin-rich, from "slow-twitch" endurance muscles, while white meat has little myoglobin, and is from "fast-twitch" muscles. So it really is the protein in the meat, as you guessed! But we can ...


16

Hojicha is a green tea which is made from bancha, a low grade green tea, and cooked slightly; this very inexpensive green tea often comes out brown because it is discolored by oxidation. Other than this variety, and some very stale bancha, I can't think of a Japanese green tea that comes out brown. Some stale kukicha might come out brown, and low quality ...


15

Blue potatoes dry enough? Those could certainly fit with breakfast. (hash browns, home fries, etc) Blue corn may also work in a corn pancake.


14

Ah, we consumers and our expectations: Egg yolks are yellow. But in reality, yolks come in a range from pale yellow to deep orange. The colour is determined by the food (wheat makes lighter yolks than corn, for example) and can be influenced by feeding "colourants" for a darker hue. Some regions allow even artificial dyes, but a pinch of paprika will do ...


13

It's quite likely that the steaks that ended up darker were dry when you started cooking them. If you don't dry off the surface of your steak, the heat is used to evaporate the moisture on the surface, which ends up steaming the steak rather than developing a good char/crust. The darker colors are the result of a chemical reaction that results in more ...


12

While many pictures show them deep red (perhaps for the dramatic effect?), even orange flesh wih only some red tinge is normal. Even the wikipedia link you gave in the question states: The Moro is a "deep blood orange" meaning that the flesh ranges from orange-veined with ruby coloration, to vermilion, to vivid crimson, to nearly black. The color of ...


11

It could be from some kind of seasoning such as paprika. It depends on the dish really.


11

This should depend greatly on what the item is. Hamburgers generally run clear, possibly slightly bloody if undercooked. The only example of this I can think of would be the odd orange drippings from "taco meat". The cause of that is soluble coloring agents or spices in the drippings.


11

It appears that the pH of your bread changed during baking. Beets are red because of their anthocyanins. According to Wikipedia: Anthocyanins can be used as pH indicators because their color changes with pH; they are pink in acidic solutions (pH < 7), purple in neutral solutions (pH ~ 7), greenish-yellow in alkaline solutions (pH > 7), and colourless in ...


10

Squid ink is used to make black pasta, no reason it wouldn't work with butter. Good fishmongers should be able to source it for you.


9

As The Color of Meat and Poultry article from the USDA Food Safety and Inspection Service explains: Myoglobin, a protein, is responsible for the majority of the red color. When it is mixed with oxygen, it becomes oxymyoglobin and produces a bright red color. The remaining color comes from the hemoglobin which occurs mainly in the circulating blood, ...


9

The story is more complicated than SAJ tells it. Blueberries, like many other purple foods, are colored by a pigment called anthocyanin. It changes its color from red at very low pH to real blue at very high pH. At the blueberry's natural pH, the color is a purple with more red than blue in it. What you can do is to juice some blueberries separately, then ...


9

Anthocyanins are antioxidants that are a very common water based pigment in plants. There are over 500 varieties that have been isolated from plants which are are responsible for many blue, red, and purple pigments in flowers and fruit. It is thought that the colors serve to attract pollinators to flowers and camouflage leaves from herbivores. They are the ...


9

The real question should be "what makes sausages pink" - but more later. All meat turns greyish-white or brown when cooked. This is due to the myoglobin, which makes raw meat look pink or red, being not heat stable. When cooked it denaturates to metmyoglobin, which is grey-brown. For pinkish sausages, curing salts are used. They contain sodium nitrite, ...


8

The color of the yolk is based on the chicken's diet. I eat vegetarian fed eggs from the grocery store and they have deep yellow yolks. If I go back to buying standard white eggs its a bit disconcerting because they have very pale yolks. In the fall is when the eggs are the orangest for pasture raised eggs, again something about what is available to feed. ...


8

Regarding the last question: Do egg producers and/or chefs use dirty tricks to effect a yellow yolk? Dye? Food additives? Yes, they do! In fact scientists have experimented with food additives in order to control the color of the yolk. Interestingly enough the preferred color of the egg yolk differ between countries and even between regions within ...


8

I just happen to cut into this literally Half Bloody Blood orange! Tasted great and so pretty!


7

According to this blog, you can make blue dye from red cabbage, water, and baking soda. I don't know if it would specifically work on scallops, but I haven't been able to find any proof that alkaline dyes are detrimental to them. The article points out that they work for pastries, though. Spinach or matcha (green tea powder) could work for green dye. ...


7

The answer is anthocyanins, the same that can turn ginger blue and are responsible for purple snap beans and cabbage. The reaction occurs relative to pH and is perfectly safe. Anthocyanins are present in their range of colors in many foods including cabbage, ginger, garlic, and berries. When used as an additive, they have the E number E163.


6

wooden toothpicks with colored ends, like the kind at cocktail parties? (like these? http://tinyurl.com/3pjf4kx)


6

It's the kind of tea you are using. Japanese green teas are mostly steamed, where Chinese teas are roasted, in order to stop the leaves from breaking down. When the leaves are steamed, as in Sencha or Matcha, they produce a very green leaf, and in turn, a green brew. If a restaurant serves you a really green colored tea, its most likely a powdered sencha (...


6

Yep I agree with Stefan I'd get a can of edible spray paint!! (no affiliation)


6

Based on comments, the likely culprit is moisture cooking out of the mushrooms and into your other ingredients. Mushrooms contain a surprising amount of liquid, and when cooking them you'll see that they shrink down significantly due to moisture loss. If you're adding them to other ingredients, some of the resulting liquid is hanging around in the pan long ...


5

I would take 3 parts elderberry, 1 part water and heat it to boiling with a small amount of agar. Once cold you have blue to darkblue, slightly purple jelly. If you take a bit more agar it gets solid enough to be cut. It would still look like a liquid. It is not really sweet, so it would go well with your breakfast dish.


5

If you just want to change the color - just some black food coloring should be fine. If you can't find it in a store locally, you can always see if a bakery that does cakes will give you just a tiny bit or if they'll blend a few colors to make a dark gray.


5

I have seen the same phenomena with cooked hamburgers and steaks. My research led me back to part of your question having to do with duck meat being characterized as red meat. What differentiates red meat from white meat is the amount of myoglobin in the meat which absorbs oxygen from the air. All red meat, when exposed to air, will turn bright red. I ...


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