[Sca-cooks] blue food

[Elaine Koogler]

I know that sugar will, when added to a tomato sauce, take the acidic edge off
of the taste, but I'm not sure if it will actually change the chemistry (I
guess that's what you'd call it????).

Kiri

Daniel Phelps wrote:

> Was written:
>
> >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?
>
> Don't know, but I've often had cuban pork where in the onions have a
> distinct blue tinge.
>
> Daniel Raoul
>
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