SC - OOP - Pasta salads?

[Char C.]

MY back up source a Johnson and Wales Cooking Text 

Chlorophyll(green) not soluble in water.  Therefore loss of color should 
be minimal unless an acid is present. Acids will break down nutrients 
from clorophyll as well.  Orange and red comes from carotene pigment, a 
fairly stable chemical that will only lose a alight amount of the bright 
color cooking.  White or pale pigmentation will change slightly during 
cooking process and will become more yellowish in color.  If the desired 
color is  white or less yellow, add a small amount of acid to the 
liquid.  It will neutralize the degree of alkali(sodium) effect of the 
food. An acid will also counteract the alkaline water that sometimes 
turns a purple pigment in cabbage or a strawberry red to bluish green 
colors.  Fruits normally have enough acid in them to avoid color 
changes.
Charlena 



>From sca-cooks-owner at bastion.globeset.com Thu Oct  8 21:00:52 1998
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>Date: Thu, 08 Oct 1998 23:58:07 -0400
>From: Phil & Susan Troy <troy at asan.com>
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>Subject: Re: SC - OOP - Pasta salads?
>References: <ab92110b.361d648d at aol.com>
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>LrdRas at aol.com wrote:
>>=20
>> In a message dated 10/8/98 8:40:39 PM Eastern Daylight Time, 
troy at asan.=
>com
>> writes:
>>=20
>> << In this case, some simple rules to follow are to avoid mixing or 
con=
>tact
>>  between acids (vinegar, lemon, etc.) with any green vegetable or 
herb.=
> Also,
>>  in the case of sun-dried tomatoes especially, and fresh tomatoes to 
a =
>lesser
>>  extent, they will discolor most of the pasta they come in contact 
with=
>. Same
>>  thing for dried fruits like raisins.
>>   >>
>>=20
>> Master who hasn't answered my last private post,
>
>Thass okay, I just got my phone line back this morning, and have been 
out=
> most
>of the day. I'll find and get to it, probably in the morning.
>>=20
>> I am confused.I thought acids preserved color. Instruct please. :-)
>
>Some acids preserve some colors. Howzzat? In general (I'm sure someone 
el=
>se on
>the list will remember the chemical name for the various pigments, but 
al=
>l but
>the basic roots are slipping my sievelike mind just now) acids will 
prese=
>rve
>and set erythro- and rhodo-hoozamajiggys (red pigmentation), will have 
no
>effect on amaro-whozamajiggys, or whatever yellow pigments are called, 
an=
>d
>will destroy chlorophyll and other green chloro-whozamajiggys. 
Conversely=
>,
>bases will set and preserve green pigments. Ever boil a green veg with 
co=
>oking soda?
>
>Somewhere in one of the period sources (one of the ones used for "The 
Med=
>ieval
>Kitchen", I think) there is a recipe for sauce vert which says you need 
t=
>o add
>the vinegar just before serving so it won't turn black too soon. That 
was=
> more
>or less what I was thinking of. =20
>
>Adamantius
>=D8stgardr, East
>--=20
>Phil & Susan Troy
>
>troy at asan.com
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe 
SCA-Cooks".
>
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
>=3D
>


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