[Sca-cooks] blue food coloring

[Aurore]

Wicked.  Aurore


> Hi. I'm here.
>
> As everyone said, blue is the least common & hardest to make.
>
> I wouldn't eat anything with turnsole, indigo (Indigofera suffruticosa) or
> woad (Isatis tinctoria) in it. (But I won't eat yogurt either.)  These
were
> used by infusing snippets of blue-dyed rags to release the color.
>
> Apart from what has already been mentioned, mulberries & blackberries make
> a nice purple-red color. You could try adjusting the pH to turn the juice
> blue.
>
> I don't have documentation for it, but if you take a jar of prepared red
> cabbage & save the juice, you can make a brilliant blue by adding just a
> little baking soda.
>
>
> HTH,
>
> Cindy
>
>
>
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