Comments on: Blue & Purple Food Colouring for Savoury Dishes

By: HILKE

HILKE — Fri, 24 Feb 2012 14:00:57 +0000

You show some incredible works!!
And the tutorials are really good to understand.
I will try some of your stuff…. the easier ones!

Thanks

By: cathy

cathy — Mon, 15 Aug 2011 07:38:11 +0000

formidable et pr le portrait on met le chocolat noir on dessine ls traits du visage et on recrouvre de chocolat blanc

By: Shari

Shari — Fri, 21 Jan 2011 10:32:01 +0000

Great blog! I was going to try the cabbage for blue vienna cream frosting in the morning on banana cake.. now I’m worried about the flavour. Would making cream cheese frosting help disguise? Or would that just make it weird.. How would turmeric or saffron be for yellow instead, or green tea for green? Is green tea appropriate for kids? Its for a childs bithday cake (a garbage truck…help!)

Thanks!

By: Amber

Amber — Wed, 05 Jan 2011 20:54:19 +0000

Lol, that would be the best salad ever.
But, actually, it is a mandoline. The instrument is a mandolin.

By: Obesrtminga

Obesrtminga — Wed, 22 Sep 2010 16:49:13 +0000

It is not a mandoline- that is a musical instrument like a small guitar.
It is a slicer.
Who, aside from Hendrix rest his soul, would use a guitar to cut veggies?

By: Sea Blue Bento Box | Chow Vegan

Sea Blue Bento Box | Chow Vegan — Mon, 14 Jun 2010 05:25:24 +0000

[...] by the food coloring used to achieve some of those effects. Then I found this excellent tutorial at Eye Candy food blog on how to get a beautiful blue color using red cabbage of all [...]

By: Jeff C

Jeff C — Mon, 19 Apr 2010 17:53:34 +0000

I will try this. Thank you!

By: Jojo Krang

Jojo Krang — Mon, 19 Apr 2010 08:02:10 +0000

The flavour of the cabbage is indeed a problem when making sweet dishes. You could try only soaking the shredded cabbage in cold water rather than cooking it. This would probably lessen the flavour but unfortunately the colour as well. If you’re still not happy with the result, you can try dried cornflower petals instead of cabbage. I made blue chocolate with it: http://eyecandy.nanakaze.net/?p=385

By: Jeff C

Jeff C — Mon, 19 Apr 2010 04:10:43 +0000

Hello. I tried to use the recipe with marzipan. The flavour of the cabbage is very dominant. Is there a way to get rid of that flavour or make it less dominant?

Thank you

By: Jojo Krang

Jojo Krang — Fri, 26 Feb 2010 18:38:02 +0000

Thank you Mo! I use the colouring straight away or keep it in the refrigerator for about a week. If you plan on using the colouring regularly, I suggest you prepare a big batch, pour it in an ice cube tray and freeze it. That way you can keep it for a long time and you have nice little portions at hand.
I wouldn’t recommend using it in icing, since it has cabbage flavour! But who knows, maybe it doesn’t taste as bad as it sounds. If you are going to try it, keep in mind that the pH value of the other ingredients influence the colour outcome. Mixing the colouring with acidic diary products results in a redish nuance. Almond and soy milk are alkaline as far as I know, so I guess you should use them if you’re aiming for blue. If you want purple icing, berry juice is the best option I think.
Let me know how it turned out!