SC - The Color Blue
Catherine Hartley
caitlin_ennis at hotmail.com
Tue Sep 7 08:54:59 PDT 1999
>
>Catherine Hartley wrote:
> >
> > When I made this sauce, even with fresh berries, I could never get it to
>turn blue. I even used more berries than the book's adaptation called for.
>I made it about 4 different times to test, and served it at a feast...it
>never turned blue. It always tasted good though...
> >
> > Caitin of Enniskillen
>
>What color would you describe it as? Also, what kind of berries did you
>use? Mine turned out sorta indigo, a blue/lavendar shade, presumably hence
>the name "cerulean". Not a daytime sky blue, with which the shade is now
>associated by makers of towels and such, but possibly a twilight or predawn
>night sky blue.
>
>Adamantius
>--
>Phil & Susan Troy
>
Sorry about the delay in response. The sauce was made of blackberries, and
turned a midnight bluish purple. When I looked at the "bluest one", it
still seemed rather purple with the midnight blue overtone. I have been
testing crushed berries, as it is supposed to be the oxidation that causes
the blue color, to see what can effect the coloration of the berry juice.
I'll post the results if anyone is interested when I am done. (Hopefully by
the end of next week, I was inspired by all this "blue" food chat...)
Caitlin of Enniskillen
______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list