I'm new to the idea of molecular gastronomy. So, maybe this is old hat for many of you. But I was wondering if anyone has used natural pH indicators in their cooking? The pH scale, as you might know, measures how acidic or basic a substance is. You might remember using litmus paper in school. Of course, I'm not suggesting cooking with litmus paper... and I'm not even sure if that litmus is edible. However, there are some other amazing naturally occurring pH indicators.
The classic example is red/purple cabbage broth. Mix lemon juice into the purple-colored broth and it will turn red! But if you would add baking soda, it would turn blue! This is because of a pigment called flavin which is a molecule belonging to the anthocyanin family. Anthocyanin are very sensitive to pH and are found in a range of edible plant matter. For example, blackberries, raspberries, cherries, grapes, violet petals, and eggplant skins.
So, I'm wondering about applications for this. Since the affect is purely visual, it seems it would add flair and interest to the eating experience. For example, a simple a dessert with a anthocyanin-rich berry sauce and a small sampling of fruits of various pH.
Another idea is a vegetable broth that included eggplant skins or red cabbage; giving it a purple tint. A simple application would be place an acidic ingredient in the middle (ex. few drops of lemon juice) before serving. However, I was also thinking of including include two small bowls for washing your spoon with a slightly acidic or base solution... turning a soup bowl into a canvas.
Has anyone else played with this idea before? How have you used this? Any suggestions or pitfalls that you experienced?
