"Since anthocyanin (the purple-red pigment in your carrot) is water soluble and beta-carotene (the yellow-orange pigment) is fat soluble, it makes sense that in a soup the purple pigment would be transferred into the broth while the orange pigment would stay in the carrots."
She really thinks on her feet, that Maggie.
She really thinks on her feet, that Maggie.
Maggie also wrote the following piece about un-orange carrots back in her CUESA days:
ReplyDeletehttp://www.cuesa.org/seasonality/whats_special/whats_special_carrots.php
Who knew?
I used that text in my vegetable calendar! For January. I've been exploiting Maggie's knowledge of the vegetable kingdom for a while now. Keep it coming, friend.
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