On Dec 24, 10:30*am, brooklyn1 > wrote:
> On Wed, 23 Dec 2009 19:08:29 -0800 (PST), Manda Ruby
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> > wrote:
> >On Dec 20, 1:19*pm, Mark Thorson > wrote:
> >> Manda Ruby wrote:
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> >> > 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.

Well, for pan-fried chicken, I can just extract the color in oil but
to put in Tandoori chicken paste, I'd like the powder but it's
impossible to find the Annatto seed w/o other ingredient. I might just
extract in oil and then brush the oil onto chicken just before
baking.

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> http://goya.com/english/products/pro...odSubCatI....- Hide quoted text -
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