This morning, the CC blanched some fava beans in salted water in a steel vessel. The residual water had turned a vivid purple an hour later (the beans were only blanched for three minutes.) The CC could not find an explanation using the usual suspects (Web, McGee, etc.)
It probably has something to do with anthocyanins (responsible for purple and red colors in most veggies.)
Thoughts, anyone?
Sunday, August 9, 2009
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