- How to make natural food dyes at home
How to make natural food dyes at home
Replace synthetic dyes in home-cooked culinary masterpiece on food, natural products, especially to prepare them is a snap.
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Let's be objective – a cake made with natural food dyes, will not be as bright and colorful as the store, but it will be tasty, useful and safe for your health, while containing no preservatives, flavorings, color enhancers and taste.
Shades of red
Red dye can be obtained from the juice of cherry, raspberry, strawberry, currant. cranberry, pomegranate, red wine, jams and syrups, containing shades of red. But some fruit components should not be limited. The red color of the dish can give a dark red tomatoes, red pepper and sweet paprika powder.
The strongest red dye is the beet. To obtain the pigment, it is necessary to wash, peel, grate on a grater, add water to beet her only slightly covered, and then about an hour to cook on a slow flame. Dishes have to be covered with a lid.
To prepared broth didn't obestsvechivaya in the process of oxidation by air, add 1/2 teaspoon of citric acid. After cooling and straining natural red dye is ready for use.
The source of orange color, you guessed it, is the carrot. Carrots clean, RUB on a large grater, spread on a pan, pour melted butter in a quantity equal to the volume of the carrots and fry for 5 minutes on low heat. The carrots should be soft, the oil will become orange. After removing the pan from the heat, let it cool, then carrots, fried in oil, and squeeze through cheesecloth.
Source orange you can also use carrot juice or orange peel, to grate on a small grater, and then through cheesecloth to wring out from it juice orange.
You can get it from lemon zest in a manner similar to obtaining a dye from an orange, rubbed on a fine grater zest and squeeze her.
Bole is strong and bright yellow dye from the saffron, which can be received razmerchik saffron, diluted it with warm water, allowing to stand for 24 hours, and then strain.
As rich source of green color, you can use spinach. Skip it through a meat grinder, and then squeeze the pulp through cheesecloth.
To produce an intense green color of spinach should be boiled on a slow fire for half an hour and then drain.
Blue and purple
The colors blue and purple colours can be obtained from the juice of dark grape varieties, blueberries, blackberries, eggplant or peel from the leaves of red cabbage (both fresh and cooked).
It is burnt sugar. 5 parts sugar, mix with one part water and spread on a pan. Deep fried mass of sugar over a slow fire, stirring constantly until then, until you get the product dark brown in color. Then add a little water and mix well, then filter through a fine sieve.
Cocoa powder, chocolate and strong coffee will also help you to paint your dish in all shades of brown.As you've seen for yourself, to make natural food dyes is easy, the only thing I want to draw your attention in conclusion the shelf life of food coloring. It's short. Try to use them immediately for cooking.