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Nov 24, 2021
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How to make food coloring at home and do without “chemistry”

How to make food coloring at home and do without

How to make food coloring at home and do without “chemistry”

With these tips, you can avoid the use of store-bought chemical food colors when baking and decorating dishes.
Coloring agents of different consistencies can be used to add color to food. Liquid colors are suitable for icing, sauces and batter, while dry colors are suitable for thick yeast doughs or biscuits.

Green

To make liquid green food coloring, combine chopped spinach with a little water and rub through a fine sieve. Boil the resulting juice. Collect the green dye that forms on the surface. Store it in the refrigerator for no more than a week, use it to color salty foods.

Red

Food coloring can be easily produced from currants, raspberries and beets. Boil the berries and vegetable and then pass through a sieve. The resulting juice is stored in the refrigerator for several days.

To make coloring powder from freshly squeezed juice, boil it with constant stirring until it thickens. When it starts to stick to the bottom of the pot, add enough caster sugar until the mixture is crumbly.

Let these crumbs dry in the air or in the oven at a temperature of no more than 30 degrees, until the moisture evaporates, you can grind it all into powder, and the dye is ready.

Purple

Make purple currant and raspberry dye. Boil the berries for a short time and pass them through a fine sieve. Add some baking soda to the mixture and it will turn purple.

Yellow

Turmeric and saffron provide the yellow color. You can use these spices in both hearty and sweet dishes. Above all, start adding them low and always taste good.

Orange

If you want to color your dishes orange, some natural spices and vegetables can help. Ground paprika not only gives the dishes a strong taste, but also a pleasant orange color. For sweet foods, use carrot juice.

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