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Discussion Starter · #1 ·
And no it's not mold! I baked the cake and a few hours later some bits of carrot started to turn green. I've had this happen with one other recipe and although it doesn't affect the taste it is disturbing to see and I'm sure if a customer sees it they will think it's mold. Why does it happen and how do I get it to stop?
 

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Discussion Starter · #3 ·
Wow, how can you say my green carrots are weird when you have purple bananas!
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!
 

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Ha, ha ha...really? Too much....are you two serious? I have never seen either happen. Really?
 

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I don't know about the carrots (or the bananas!) though I've heard blueberries can turn green from baking soda....

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.
 

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Discussion Starter · #6 ·
Cool! I found the recipe and I'll give it a try. Lotuscakestudio, have you tried this recipe and if so how'd it come out?

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!
 

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well I'm a strange bird, does that count? Sorry when I look back my post looks ignorant, I didn't mean it as a poking fun. Just trying to verbalize the chuckle your guys gave me too earily in the day.
 

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No, I haven't tried the vegan white chocolate yet. Been meaning to get around to that. What I meant by bananas turning purple is that some fibers get loose in the batter and those turn purple, not the whole chunk of banana. It's like sublte streaks of purple. I have seen blueberries turn green. Not so much the berry itself, but the batter around it. At least in muffin batter, which is on the yellow-ish side. And when you've got blue juice seeping into something yellow... "yellow and blue make green" comes to mind.
 

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All those colors are probably from all those organic and fresh fruits and vegies you use. If you use the cheapest cr-- with all the sprays and stuff, they can't turn color. Just kidding, check your pans, this happens some times in the green coated and the older aluminum pans. If you leave it to long cooling in these pans pineapple will turn purple and carrots can turn blue. dusting your vegie4s will help.
 

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for some reason.. i think that the discolor effect has to do something with the baking powder or baking soda.

i would try making it again with the FRESHIEST ing. i could find.

hope this helps
 

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When I worked for Fresh Fields/Whold Foods Market, we had a basic muffin mix and added whatever fruit to make the flavors. With that recipe, I saw the blueberries make it a little green and the purple thing with the bananas. Also with our blueberry scones, there was some green in there too. When I make this stuff eggless, I also notice it. Panini, does that only happen to you with aluminum pans? Because at FF, the batter never even touched the pans (which were steel anyway); they were muffins in a muffin liner.

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.
 

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A few times in the past, I was drying bananas in a low oven, and the fibers inside did turn purple. I know what you're referring to, LCS. It doesn't happen every time, but with certain bananas it does happen. Since all I had on the bananas was sugar, I'm guessing it's a natural reaction to the heat. But why it happens only sometimes is a mystery to me.

Yes, I have seen carrots turn green in carrot cake too, but not my own. We'll get to the bottom of this!
 

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You guys will kill me for 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
:eek:
 

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I mentioned this post to my baby sister (she's 17 and a brainiac) and she automatically said "The food is reacting with the air. Oxidation, my dear sister." Too bad she was so far away or Id smack her. :D I don't know if this helps.

Edit: Oh, I didn't see that you posted this already CC. Ok guys, what CC just said.

Jodi
 

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:lol: :lol: :lol:

I love you panini! THIS was very refined humor!

Mouts!
 

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Hey Momoreg,

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.

Jodi
 
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