I accidentally found annatto at Foodsco two weeks ago
 

Can I use Annatto in place of red coloring in tandoori chicken as
shown on youtube by "vahchef"? I was using Saffron b/c I din't like
using food coloring.

What easy recipe canI use this Annatto in?

I accidentally found annatto at Foodsco two weeks ago
 

Manda Ruby wrote:
>
> Can I use Annatto in place of red coloring in tandoori chicken as
> shown on youtube by "vahchef"? I was using Saffron b/c I din't like
> using food coloring.

Isn't annatto sold as a granular solid? Red food coloring
is a liquid. You'll have to extract the annatto color
somehow. I believe this is normally done by frying the
annatto in oil. Red food coloring is a water-based liquid,
not oil-based. This will causes a difference in the way
it is handled.

I think the answer to your question is yes, but with
an adaptation of the normal method to accommodate the
differences between annatto and red food coloring.

I accidentally found annatto at Foodsco two weeks ago
 

On Dec 20, 12:33*pm, Mark Thorson > wrote:
> Manda Ruby wrote:
>
> > * Can I use Annatto in place *of red coloring in tandoori chicken as
> > shown on youtube by "vahchef"? I was using Saffron b/c I din't like
> > using food coloring.
>
> Isn't annatto sold as a granular solid? *Red food coloring
> is a liquid. *You'll have to extract the annatto color
> somehow. *I believe this is normally done by frying the
> annatto in oil. *Red food coloring is a water-based liquid,
> not oil-based. *This will causes a difference in the way
> it is handled.
>
> I think the answer to your question is yes, but with
> an adaptation of the normal method to accommodate the
> differences between annatto and red food coloring.

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 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 accidentally found annatto at Foodsco two weeks ago
 

Manda Ruby wrote:
>
> Can I use Annatto in place of red coloring in tandoori chicken as
>shown on youtube by "vahchef"? I was using Saffron b/c I din't like
>using food coloring.

Anatto IS a natural food colorant.

>What easy recipe canI use this Annatto in?

There are thousand and thousands.

I accidentally found annatto at Foodsco two weeks ago
 

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?

> 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.

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.

I accidentally found annatto at Foodsco two weeks ago
 

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?
>
> > 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.
>

OK.

> A bright natural yellow color can be extracted from
> tumeric,
Tumeric stains . Besides, what I really need for Tandoori is yellow
but I am thinking that some color, say yellow, is better than
nothing.


>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.

Man..sure am glad that they're all banned.

> 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.

Only yellow cause allergy in some? Red color is safe? Not that I 'd
use it. I just don't buy artificial falvor and coloring to be use din
food.

I accidentally found annatto at Foodsco two weeks ago
 

On Dec 20, 1:13*pm, brooklyn1 > wrote:
> Manda Ruby wrote:
>
> > *Can I use Annatto in place *of red coloring in tandoori chicken as
> >shown on youtube by "vahchef"? I was using Saffron b/c I din't like
> >using food coloring.
>
> Anatto IS a natural food colorant.
>
> >What easy recipe canI use this Annatto in?
>
> There are thousand and thousands.

All that thousand recipes using annatto cannot possibly be easy.

I accidentally found annatto at Foodsco two weeks ago
 

On Dec 20, 12:41*pm, Janet Baraclough >
wrote:
> The message
> >
> from Manda Ruby > contains these words:
>
> > * Can I use Annatto in place *of red coloring in tandoori chicken as
> > shown on youtube by "vahchef"? I was using Saffron b/c I din't like
> > using food coloring.
>
> * If you want to avoid *food colourings using annatto makes no sense;
> because that's what it is.
> *The fact it's from a plant source doesn't prevent *Annatto (colour
> E160b) *being one of the food colourants implicated in physical and
> behavioural reactions in some people.
>
> *http://allergies.about.com/od/foodal...dadditives.htm.
> *http://www.foodreactions.org/allergy/additives/100.html
>
> * *Janet

I only want to avoid lab created chemicals.

I accidentally found annatto at Foodsco two weeks ago
 

Manda Ruby wrote:
> Can I use Annatto in place of red coloring in tandoori chicken
as
> shown on youtube by "vahchef"? I was using Saffron b/c I din't
like
> using food coloring.
>
> What easy recipe canI use this Annatto in?

I simply know that annatto is the colorant for some cheddar cheeses
in the UK
--
Vilco
Don't think pink: drink rosé

I accidentally found annatto at Foodsco two weeks ago
 

On Dec 20, 1:38*pm, "ViLco" > wrote:
> Manda Ruby wrote:
> > * Can I use Annatto in place *of red coloring in tandoori chicken
> as
> > shown on youtube by "vahchef"? I was using Saffron b/c I din't
> like
> > using food coloring.
>
> > What easy recipe canI use this Annatto in?
>
> I simply know that annatto is the colorant for some cheddar cheeses
> in the UK

Really? I like that color. Do you know how it is extracted to be use
din cheddar?

I bought annatto mainly to use in place of Turmeric when fryign
chicken because Tumeric stains. Not that I plan to fry chicken often
but when I cooked that marinaded Chicjen fajita thing I bought from
the Mexican grocery store, though it didn't taste like fajita, it
tasted like the fried chiken we made at home using tumeric powder for
color. In that fried Chicken recipe, I think onion juice, not oonion
peiecs, was used in marinading the chicken along with ginger. I am not
sure whether garlic was used or not. I can call someone to check. To
amke that chicken dish, I can just fry annatto in oil first before
frying chicken in that oil but I don't make that chicken often. All
this assuming that that color in Chicken fajita from Mexican store was
from annatto:)

So, I hope to find a better way to extra the color from Anntto so that
I can use it in some other thing. The only mexican food I made are
taco and fajita. Have staretd making quesadilla (my way using the meat
from a Thai Chicken soup - because there was too much - and cheddar
cheese) for breakfast. Quesadilla is now one item I routinely plan to
make for breakfast.


> --
> * Vilco
> Don't think pink: drink rosé

I accidentally found annatto at Foodsco two weeks ago
 

On Sun, 20 Dec 2009 13:56:52 -0800 (PST), Manda Ruby
> wrote:

>On Dec 20, 1:38*pm, "ViLco" > wrote:
>> Manda Ruby wrote:
>> > * Can I use Annatto in place *of red coloring in tandoori chicken
>> as
>> > shown on youtube by "vahchef"? I was using Saffron b/c I din't
>> like
>> > using food coloring.
>>
>> > What easy recipe canI use this Annatto in?
>>
>> I simply know that annatto is the colorant for some cheddar cheeses
>> in the UK
>
>Really? I like that color. Do you know how it is extracted to be use
>din cheddar?
>
>
Sheesh... why don't you look it up... can't you do anything yourself,
I bet you can't even masturbate on your own.

Here, I'll help you... heheh:
http://www.penzeys.com/cgi-bin/penze...nattoseed.html

I accidentally found annatto at Foodsco two weeks ago
 

In article
>,
Manda Ruby > wrote:

> On Dec 20, 1:19*pm, Mark Thorson > wrote:
> > A bright natural yellow color can be extracted from
> > tumeric,
> Tumeric stains .

So does annatto.

> Besides, what I really need for Tandoori is yellow
> but I am thinking that some color, say yellow, is better than
> nothing.
>
>
> >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.
>
> Man..sure am glad that they're all banned.
>
> > 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.
>
> Only yellow cause allergy in some? Red color is safe? Not that I 'd
> use it. I just don't buy artificial falvor and coloring to be use din
> food.

I'm allergic to some reds. They bring me out in an itchy rash.

Miche

--
Electricians do it in three phases

I accidentally found annatto at Foodsco two weeks ago
 

Manda Ruby wrote:

>> I simply know that annatto is the colorant for some cheddar cheeses
>> in the UK

> Really? I like that color. Do you know how it is extracted to be use
> din cheddar?

From what I read around the web, the color gets extracted by stirring the
seeds in water or in oil. I don't know if they have to be crushed prior to
the stirring.
--
Vilco
Don't think pink: drink rosè

I accidentally found annatto at Foodsco two weeks ago
 

On Dec 20, 11:24 am, Manda Ruby > wrote:
> Can I use Annatto in place of red coloring in tandoori chicken as
> shown on youtube by "vahchef"? I was using Saffron b/c I din't like
> using food coloring.
>
> What easy recipe canI use this Annatto in?

Did you get seeds, powder or paste? -aem

I accidentally found annatto at Foodsco two weeks ago
 

Manda Ruby wrote:
>
> Only yellow cause allergy in some? Red color is safe? Not that I 'd
> use it. I just don't buy artificial falvor and coloring to be use din
> food.

Apparently, it's the only one which causes allergic
reactions at a rate high enough to cause concern at
the FDA. I'd be in favor of banning it, but it
seems as though the food industry would find it's
palette of colors too limited without it.

I suspect that a tumeric extract would fill many
of its uses, but that would add a flavor, and it's
probably much more expensive.

I wonder what it must be like to be a chef at a
company that makes synthetic food. It would be
totally different than cooking at home or in a
restaurant. You'd have to master a palette of
artificial colors and flavors, as well as texture
modifiers. You'd spend your whole day, day after
day, working with that crap. The only thing it
would have in common with a restaurant is focus
on the bottom line. "Hmmm. . . I wonder if I
used red #40 and yellow #15 with that new IFF
artificial flavor, maybe we could finally get rid
of the strawberries."

I think you'd have to be a sociopath, or at least
completely amoral, to enjoy doing that kind of work.
"Let's make the product this way, and sell it to
schoolkids! Bwahahahahahaha!"

I accidentally found annatto at Foodsco two weeks ago
 

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.

I accidentally found annatto at Foodsco two weeks ago
 

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

I accidentally found annatto at Foodsco two weeks ago
 

On Dec 24, 10:30*am, brooklyn1 > wrote:
> 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.

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.

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

I accidentally found annatto at Foodsco two weeks ago
 

Manda Ruby wrote:
> 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.

The color is traditional, but totally unnecessary.
--
Jean B.

I accidentally found annatto at Foodsco two weeks ago
 

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.

I accidentally found annatto at Foodsco two weeks ago
 

brooklyn1 wrote:
> I bet you can't even masturbate on your own.

As opposed to you she most likely does not NEED to masturbate often as
she has sex like any normal person. Unlike you who has to jack off at
least nine times a day between shots of crappy vodka.

I accidentally found annatto at Foodsco two weeks ago
 

brooklyn1 wrote:
> I bet you can't even masturbate on your own.

As opposed to you she most likely does not NEED to masturbate often as
she has sex like any normal person. Unlike you who has to jack off at
least nine times a day between shots of crappy vodka.

I accidentally found annatto at Foodsco two weeks ago
 

brooklyn1 wrote:
> I bet you can't even masturbate on your own.

As opposed to you she most likely does not NEED to masturbate often as
she has sex like any normal person. Unlike you who has to jack off at
least nine times a day between shots of crappy vodka.

I accidentally found annatto at Foodsco two weeks ago
 

brooklyn1 wrote:
> I bet you can't even masturbate on your own.

As opposed to you she most likely does not NEED to masturbate often as
she has sex like any normal person. Unlike you who has to jack off at
least nine times a day between shots of crappy vodka.