why do carrots turn green in my carrot cake?
Gear mentioned in this thread:
I'd see a Dr about that:) Just in case you didn't see my other post...do you know where I can find vegan white chocolate? Purple bananas? Going to bed now so I'm sure I'll be having some strange banana & carrot technicolor dreams!
however, somewhere in the long-lost mists of past posts (probably here in Pastries & Baking), there's a recipe I posted long ago for LotusCakeStudio, for vegan white chocolate. Disclaimer: I have not ever tried it.
I got it off Vegsource, from Chef Deb's board -- that site is a great resource for vegan cooking help, FYI. Bryanna Clark Grogan on the New Veggies board is really good, and Chef Deb isn't bad either.
Ok so the tally is green carrots, purple bananas and green blueberries(are ya sure you didn't pick em too early). Come on Wendy, you have to have some strange food colors to add to the list? I know it's not a vegan thing!
Isaac, whenever I have made this stuff, it's always been with fresh ingredients- flour, baking soda/powder, butter, fruit, etc. so I know that isn't it.
Yes, I have seen carrots turn green in carrot cake too, but not my own. We'll get to the bottom of this!
But it's non converted starch and natural tannins, most fruits and vegetables have a % of starch in them, as they ripen this converts to sugars. The tannins...you know , the little stripes you peel from a banana, the outer skin of blueberries,the sensation in your mouth when you eat a grape skin. The dryness in your mouth when you eat a starchy carrot.
Think about it, natural starch oxidises
Edit: Oh, I didn't see that you posted this already CC. Ok guys, what CC just said.
I love you panini! THIS was very refined humor!
This is what I found from The New Complete Book of Food by Carol Ann Rinzler:
Do not slice or peel bananas until you are ready to use them. When you cut into the fruit, you tear its cell walls, releasing polyphenoloxidase, and enzyme that hastens the oxidation of phenols in the banana, producing brown pigments that darken the fruit. (page 19).
There was also something mentioned about heat and bananas. Ill come back when I find it.
Any one who has some chemistry knowledge can relate the phenomena to the litmus paper test. Litmus paper is red in acid and blue in a base solution.
Organic carrots don't have a lot of the chemicals and/or additives that normal carrots have in order to keep their colour a bright vibrant orange. Because of this, baking soda can interact with the carrot and turn them breen, especially if you add them to the wet ingredients.
the red in the red onions is similar to to the chemical that pigments purple cabbage and it is sensitive to Ph and baking soda is alkiline turning it green to yellow
i assume you using baking soda since the cotage cheese is acidic
maybe this is what is going on with the odd colored veggies but i have no idea whey bannas turn purple ?!?!?!