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?

I am thinking of regular use. I am not going to buy saffron. The ones
I have came inside the rice bag - Tilda Basmati - a couple of times,
when I was living in Houston.
>
> > 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.

Thanks. You gave me the idea to google it. To my surprise, I foung
good info.

>
> A bright natural yellow color can be extracted from
> tumeric, 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.
> 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.