On Dec 20, 1:19*pm, Mark Thorson > wrote:
> Manda Ruby wrote:
>
> > The recipe I have does suggest to brush a little oil when baking the
> > chicken. *If I use the anantto in oil to do that, it'd only be on area
> > I brush the oil. I might as well forget it. I used saffron and it was
> > really good. I guess, I'll stick with that.
>
> If you have something that is really good, why switch?
>
> > If Anntto is extracted in oil, then what was in that marinade Chicken
> > Fajita *- has yellow color - *bought from a Mexican store? *It tasted
> > good but didn't taste like Fajita.
>
> I haven't used annatto. *It's possible that it's
> also extractable into water. *Since you've already
> bought it, why not try soaking some overnight in water?
> If water can extract sufficient color, then you're
> in business.
>

OK.

> A bright natural yellow color can be extracted from
> tumeric,
Tumeric stains . Besides, what I really need for Tandoori is yellow
but I am thinking that some color, say yellow, is better than
nothing.


>though I would expect yellow food coloring
> to be used in a commercial setting unless otherwise
> specified. *

> FD&C Yellow No. 5 (tartrazine) is the
> last artificial food coloring that FDA is considering
> banning. *

>When the FDA was formed, there were about
> 150 artificial food colorings, some quite dangerous.

Man..sure am glad that they're all banned.

> Today, there's a little over a dozen left, all of
> which are about as safe as table salt, except this one,
> which provokes allergic reactions in a small minority
> of people. *I think it's about 1 in 10,000 or so.

Only yellow cause allergy in some? Red color is safe? Not that I 'd
use it. I just don't buy artificial falvor and coloring to be use din
food.