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?
>

Isn't saffron insanely expensive these days? Surely, achiote/annato
and many other red spices or natural dyes would be at least 100 times
less expensive.

>
> > 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.
>

Actually, annato paste tastes OK as a spice and is used extensively as
such in Mexican cuisine, so you can just use it as a rub, without
doing any extractions.