[Sca-cooks] blue food

[Craig Jones.]

What on earth could be suitable to turn the sauce more basic?  Acid is easy,
but more basic? Urgle.  Any advice out there on what could be used that is
edible?

D.


>There is a recipe in the Neapolitan collection (#88 in Scully's _Cuoco
>Napoletano_) that refers to turning white gelatine to peacock blue using
>carrot shavings. Scarlet, purple and blue/black carrots contain anthocyanins
>that are pH sensitive (red to blue shift, acid to base), and react to
>certain metal ions (i.e., pot materials). You might experiment with those.
>
>Thomas Longshanks
>
>----- Original Message -----
>From: Pixel, Queen of Cats <pixel at hundred-acre-wood.com>
>To: <sca-cooks at ansteorra.org>
>Sent: Monday, June 25, 2001 4:19 PM
>Subject: [Sca-cooks] blue food
>
>
>> So, I am doing this cook's showcase thingy for an open house at our summer
>> event, and, because I am next to useless at camping events, I am
>> showcasing a variety of nifty sauces for cold meats.
>>
>> I'd wanted to do sauces in nifty colors--if I get really motivated it will
>> be a whole rainbow--but if nothing else I'd like to do the appropriate
>> colors for the five hosting baronies. Those would be yellow, white, red,
>> green, and blue. The first four colors I can handle, no problem. It's the
>> blue I'm having problems with. ;-)
>>
>> In one of my cookbooks (I think it's the Barbara Santich) there is a
>> Cerulean Blue Sauce, which I have found some mentions of in the
>> Florilegium, which and someone mentioned here in passing fairly recently.
>>
>> It was not necessarily mentioned favorably, however, it is the only blue
>> sauce I have found a mention of. ;-)
>>
>> So, is this something I should forget about doing, or is it a nifty and
>> different sauce that would look really cool with the rest of the sauces?
>>
>> Margaret FitzWilliam
>>
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