On Wed, 23 Dec 2009 19:08:29 -0800 (PST), Manda Ruby
> wrote:

>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.

Annatto won't extractvery well in water. I've extracted seeds in oil
but it won't store very long before going rancid... and hardly any of
the Hispanics who cook with annetto extract their own anymore... for
the coloring it's much, much easier to buy the Goya Sazon seasoning
packets that contain achiote/annetto. And the Hispanic markets all
carry the various pastes made with hrbs and ground annatto, nearly
impossible to grind at home. If you want to make your own an
excellent book is "False Tongues And Sunday Bread" A Guatemalan And
Mayan Cookbook by Copeland Marks. Also "Foods of the Maya" A Taste of
the Yucatan by Nancy & Jeffrey Gerlach.

http://goya.com/english/products/pro...dSubCatID=8#32