Available from:
Peggy Trowbridge Filippone, 2006. Cabbage and Health
Available from:
The hidden, 2009.
Available from:
"Where does the color come from in purple cabbage?." 07 August 2000. HowStuffWorks.com.
Available from:
Tuesday, November 3, 2009
References
Peggy Trowbridge Filippone, 2006. Cabbage Varieties
Available from: [Assessed on 3rd November 2009]
Peggy Trowbridge Filippone, 2006. Cabbage and Health
Available from: [Assessed on 3rd November 2009]
The hidden, 2009.
Available from: [Assessed on 3rd November 2009]
"Where does the color come from in purple cabbage?." 07 August 2000. HowStuffWorks.com.
Available from: [Assessed on 3rd November 2009]
Available from:
Peggy Trowbridge Filippone, 2006. Cabbage and Health
Available from:
The hidden, 2009.
Available from:
"Where does the color come from in purple cabbage?." 07 August 2000. HowStuffWorks.com.
Available from:
What we had learnt in this assignment??
From this assignment, we had learnt about extraction of purple colour from purple cabbage and utilize it as natural colourant in other food products.
Besides that, we also got to know that anthocyanin is affected by pH environment, which can make it as a pH indicator. In this case, vinegar is added to stabilize its purple colour and remove cabbage odour.
Besides that, we also got to know that anthocyanin is affected by pH environment, which can make it as a pH indicator. In this case, vinegar is added to stabilize its purple colour and remove cabbage odour.
Purple Pao Preparation
1. Mix NAGO Pau flour with instant yeast.
2. Pour in warm water. Mix well for 3 minutes.
3. Knead the dough with hand. Add in NAGO shortening.
4. Add in the natural colourant extracted from purple cabbage and knead the dough for 15 minutes until smooth.
5. Cover dough with wet cloth.
6. Leave the dough rest for 60 minutes and prove until double size and shaping
7. Put the filling into pau and mix well and put in some vegetable oil.
8. Flatten the skin and wrap filling in the shape of pau. Leave it rest for 30 minutes.
9. Steam over high heat for 30 minutes until cooked. Serve when hot.
From the picture above, we can see that right has darker colour compared to the left one. The right is natural colorant, anthocyanin, while the left is artificial colourant. The darker colour in natural colourant might be caused by degradation while steaming the bun, which is undesirable. On the other hand, artificial colourant is more heat-stable and can withstand the temperature rise during steaming, hence, there is no colour changes in it.
Purple Agar-agar Preparation
1. Dissolve one packet of Bites Agar Agar Powder (Jelly powder) and 250gm of fine sugar together and mix well.
2. Pour the mixture into 1 litre of cool water. Stir and bring to boil over low heat until mixure is dissolved.
3. Pour in feel drops of the clarified colourant which extracted from purple cabbage just now into mould.
4. Put mould into the refrigerator for 1 hour and serve chilled.
From the picture above, we can see that 22 has darker colour compared to 31. 22 is natural colorant, anthocyanin, while 31 is artificial colourant. The darker colour in natural colourant might be caused by degradation while boiling, which is undesirable. On the other hand, artificial colourant is more heat-stable and can withstand the temperature rise during boiling, hence, there is no colour changes in it. However, we can boil the agar solution in shorter period to minimise degradation of natural colourant. So that, the colour will be more attractive.
How do We Extract the Colour??
1. First, rinse the purple cabbage with water.
2. Then, cut it into slices and put in the blender.
3. Blend the purple cabbage slices with a small volume of water for 30 seconds.
4. Filter the blended juice of purple cabbage with a filter, allowing the clarified colourant to be collected in a bowl while the retentate is remained at filter.
5. Then, it is boiled for about 10 seconds with vinegar (It is to remove cabbage's odour and stabilize the purple colour)
6. After that, remove a thin layer that is formed on the solution by filtering it again into a bowl.
7. It is then ready as a natural colourant. =D
Monday, November 2, 2009
Yucks!!! It Stinks!!! =(
One of the weaknesses of purple cabbage is its ODOUR, which is to many reminiscent of rotten eggs and ammonia.
What Causes its to odour?
Cabbage contains sulphur compounds that actually multiply during the cooking process. The longer it's cooked, the more sulphur particles are released into the air, resulting in that odour that is objectionable to some. In fact, the amount of sulphides released while boiling cabbage doubles in the fifth through seventh minute of cooking. When cooked, older, more mature cabbage and cabbage that has been in long-term storage will be more odiferous than cabbage fresh from the garden. A bit of vinegar added as cooking liquid will help reduce the smell. Some chefs recommend a crusty end of bread tied up in a double wrapping of cheesecloth added to cooking cabbage will help alleviate odour. (The hidden, 2009)
Additional tips
YOU HAVE TO GO NUTS!!! Walnuts to be specific. Add a whole unshelled walnut to the cabbage water. You will discover the odor is absent.
What Causes its to odour?
Cabbage contains sulphur compounds that actually multiply during the cooking process. The longer it's cooked, the more sulphur particles are released into the air, resulting in that odour that is objectionable to some. In fact, the amount of sulphides released while boiling cabbage doubles in the fifth through seventh minute of cooking. When cooked, older, more mature cabbage and cabbage that has been in long-term storage will be more odiferous than cabbage fresh from the garden. A bit of vinegar added as cooking liquid will help reduce the smell. Some chefs recommend a crusty end of bread tied up in a double wrapping of cheesecloth added to cooking cabbage will help alleviate odour. (The hidden, 2009)
Additional tips
YOU HAVE TO GO NUTS!!! Walnuts to be specific. Add a whole unshelled walnut to the cabbage water. You will discover the odor is absent.
Subscribe to:
Posts (Atom)
