SC - OOP - Pasta salads?

[Phil & Susan Troy]

LrdRas at aol.com wrote:
> 
> In a message dated 10/8/98 8:40:39 PM Eastern Daylight Time, troy at asan.com
> writes:
> 
> << In this case, some simple rules to follow are to avoid mixing or contact
>  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.
>   >>
> 
> 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.
> 
> I am confused.I thought acids preserved color. Instruct please. :-)

Some acids preserve some colors. Howzzat? In general (I'm sure someone else on
the list will remember the chemical name for the various pigments, but all but
the basic roots are slipping my sievelike mind just now) acids will preserve
and set erythro- and rhodo-hoozamajiggys (red pigmentation), will have no
effect on amaro-whozamajiggys, or whatever yellow pigments are called, and
will destroy chlorophyll and other green chloro-whozamajiggys. Conversely,
bases will set and preserve green pigments. Ever boil a green veg with cooking soda?

Somewhere in one of the period sources (one of the ones used for "The Medieval
Kitchen", I think) there is a recipe for sauce vert which says you need to add
the vinegar just before serving so it won't turn black too soon. That was more
or less what I was thinking of.  

Adamantius
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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