So... should I have left it on? On one hand tannic acid patina would stop any other reactions, on the other it definitely was discoloring food. Maybe
The only thing you Aussies have more of than Shigs is cleavers. Where's Josh when you need him?
I've got some groovy colors from avocado's on white steel.
Jim, Do you want to continuously monitor or periodically sample the liquid? I've got a couple "K" connector thermometers and several probes
Plantain peels are rich in tannic acids which dissolve iron sulfates into solution.
You can see the same sort of reaction if you soak patinated