Archive for July, 2009

To Dye For: Experiment #2

Monday, July 27th, 2009

Yesterday i tested the same dye concentrates as in To Dye For Experiment 1, but many weeks older. The statements are that the concentrates keep their strength for a week, possibly longer if refrigerated.

I’ll admit i did not bring the dyes up to room (deck) temperature. Both the azure & the emerald should have better intensity with warmer water. I’ll admit, though, the azure is doesn’t need to be more intense.

A, B, & C are attempts at diluting the dyes to get a pale shade. The emerald C seems almost the same intensity as full strength I.

D, F, & H are from the previous dye sessions, as controls to see how the color changed with time.

G, the orchid, stayed close to true with time. E, the blue, lost its strength, which is actually quite useful. I, the emerald, seems to have not just faded but also drifted some. The emerald dyebath was the first yesterday, so i don’t think it’s a contamination issue.

A, G, & I are also attempts at "faux ikat dyeing," inspired by Linda La Belle’s The Yarn Lover’s Guide to Hand Dyeing.

(Click through to see the threads from experiment #1)

To Dye For: Experiment #2


To Dye For: Experiment #1

Sunday, July 5th, 2009

To Dye For: Experiment #1

To Dye For: Experiment #1To Dye For: Experiment #1To Dye For: Experiment #1To Dye For: Experiment #1

Began making up dye on Friday and dyed off and on on Saturday.

After the cut, reports on the yarn & thread experiment and the glue resist experiment.

Yogurt pie

Sunday, July 5th, 2009

I have a recipe clipping from the 90′s for a yogurt pie prepared in an 8″ graham cracker crust. The pie had the ratios of 1/2 packet of gelatin to 1 c water to 1c yogurt to 8 oz of cream cheese, and i’d often made it with mixed berries. I made it several summers in Philadelphia but haven’t felt much motivation since moving to California until now.

I found a second recipe that looked interesting, and i used up the last of the gelatin making it. (I was intrigued by the pineapple-gelatin combination, but then read that the problem is with *fresh* pineapple.)

Since i’d wanted to replace the gelatin with a vegetable gelling agent, i gave tapioca a try in a berry variation. I used ratios more like the new recipe, which did not call for cream cheese. I’m not sure i prepared the MINUTE® tapioca appropriately: it said it could be microwaved on high for ten minutes, stirring every three minutes. I think this may have overcooked it. It seemed very gelled when done, but when mixed in with the yogurt i think it did not reset. I poured it over blueberries and laid out stripes of sliced strawberries across the top.

The first “pie” provided a good control case to compare to the tapioca-yogurt mix. It certainly gelled and could be cut with a knife, leaving solid bar shapes. The tapioca-yogurt mix retained some definition, but couldn’t be served retaining shape. Since i was leaving out crusts in both cases, if the texture doesn’t change much it begs the question of why not just flavor the yogurt and be done.

Both were yummy though!

Quick research this afternoon suggest that cornstarch may set up more firm, but needs a higher gelatinization temperature.

Mixing yogurt with something hot deserves two points of attention. one is that the active cultures die above 120° F, the other is that non-fat yogurt will curdle.

More about gelling agents, and pineapple & gelling agents, after the cut.