home coloraday ARCHIVE 2010 nov days • surplus store camouflage gear aug days • greener, whiter, redder vegetables jun days • french & american recycled colored plastic may days • gray walk through sunny oakland apr days • color concept & theory widgets and apps mar days • red: a portrait of a artist rothko feb days • talking heads as figure/ground jan days • tanja's black light dance party ARCHIVE 2009 dec days • tootsie roll pop wrappers colors & flavors nov days • stephen vitiello's four color sound oct days • atmospheric perspective sept days • a rainbow of antioxidants colors aug days • floor stain colorants jul days • minimal colors jun days • wildflowers cataloged by color may days • tennis court colors apr days • morandi's neutral colors mar days • grid colorists feb days • black as film noir jan days • flood of toxic minerals used in paints ARCHIVE 2008 dec days • comple-mentary colors nov days • kettle korn packaging color change oct days • green fluorescent protein sept days • red palms - not green aug days • blue tunes jul days • “blue” - textile museum jun days • “fiesta- ware” colorants may days • “blue alchemy” hive gallery apr days • “sennelier” selecting watercolours for travel | | Here are a few more culinary tips from the same presentation by Chef Su-Wun E. Harris Do not place knives in boiling water or dishwashers - it will dull the blade. California style vegetables are cooked “al dente” - crunchy. US Southern style vegetables are cooked longer and are softer. European style vegetables are cooked crisp beyond “al dente” only not as long as US Southern style. Cook vegetables separately to control their optimum doneness and immediately bathe them in a bowl of iced water to prevent further cooking. # # #
| | Chef Su-Wun E. Harris demonstrates how to prepare greener, whiter, redder cooked vegetables Chef Su-Wun E. Harris' notes on white board: “Guidelines for Cooking vegetables”. images on left the labels: acid, plain & alkaline, and assorted raw vegetable are ready for the cooking experiment. Chef Harris is working with her class at The Art Institute of CA-SF Culinary School. x Chef Harris prepares 3 pots of boiling water. Far pot: alkaline (baking soda). Mid pot: San Francisco tap water (which is slightly alkaline). Near pot: acid (vinegar) Vinegar and baking soda are the ingredients used to create the greener, whiter, redder cooked vegetables. x x x Vinegar, an acid, was added to the pot of boiling water. x x x x x x x x x x x x Plain - nothing was added to this pot of boiling tap water. San Francisco tap water is slightly alkaline. x x x x x x x x x Baking soda, an alkaline, was added to the pot boiling water. x x x x x x x x x x x x image on left Trumpeters playing a fanfare by Glenn Brunette Toot ta Toot ta Toot! GREENER, WHITER, REDDER! x x x x x Here are the results! Acids: radicchio is REDDER Acids: cauliflower is WHITER Alkaline: green beans are GREENER Carotenoids: carrots are stable: very ORANGE then and now. And there is more . . . Acid and Alkaline affects the texture. With acid water, vegetables become tougher. With alkaline water, vegetables become mushy. And there is more. . . see to left. |