On Mon, 2 Jan 2006, Michael wrote:

> Is food coloring safer now than in the past?.....or is it still
> little drops of cancer?
>
> I'd like some red for tandoori chicken but only for effect....I'll pass
> otherwise.
>
> Are the powders better (and safer) than the drops?
>
> Never used a powder and won't unless Kroger has them.
>
>
>

I don't know about the "little drops of cancer" (boo, hiss). I've been
using food coloring for 40 years. I use it in all kinds of things.

I've heard about the powders, but have never used them. In cake
decorating, I use paste colors. They give more color than the liquid, but
may be harder to add to a dish. If you use red paste, make sure you are
getting the non-bitter, which may be standard now.

Elaine, too