Today’s photos were taken simply because I was inspired by how pretty the purple beans looked when I was at Rowe Farms the other day. Also, since I have been blogging and taking (more) photos, I am really inspired to learn how to take GREAT pictures. To be honest, most of my pictures are taken on the fly, quickly with little thought to composition, lighting, shadows etc… and using an automatic setting (even though my camera has manual settings… hmmm…).
The other night as I was preparing dinner (in the badly-lit kitchen), I played with some of the manual settings and took these pictures:
The MadSci website states that:
“purple beans are purple due to a pigment known as anthocyanins, responsible for that purple, reddish range of colors. When cooking, a chemical change did take place. What happened was the heat from the cooking broke apart the molecules on the surface of the bean and exposed the chlorophyll which is green.
Nature plays similar tricks with leaves. As the weather changes due to cooler nights and shorter days, the sugars stop providing nutrients to their leaves and the different pigments that lay under the green show up. Such pigments as the anthocyanins that you noted in your purple beans.
Hope that helps. Books that explain such chemical processes are: The Cookbook Decoder by Arthur Grosser; On Food and Cooking by Harold McGee.“
Well there you go. Disappointing in terms of presentation but still delicious to eat.