How to make food coloring: recipes. What and how do you make natural food colors of red, yellow, orange, blue, purple, black, beige, white, green with your own hands? Mixing Natural Food Colors: The Rules
Dyes from natural ingredients. How to make them correctly and how to use them in everyday life?
Cakes, pastries, marmalade and other goodies look, of course, very beautiful and appetizing in tandem with bright synthetic dyes, but this is harmful and even dangerous to health. Natural dyes can come in handy anywhere. Children's cakes are often made from them, on which various figures of cartoon characters made of mastic flaunt on top.
Dyes of this kind are also used to create finger paints for children, they can also be used by adults who are allergic to the components of conventional paints. In our article, we will talk about how you can make dyes at home, which will not only give a beautiful shade to food, but also make them more useful. And children's creativity with such dyes will turn into a safe and useful game.
How to make natural food coloring, red natural coloring
The dominant role of all products with a red tint is occupied by beets. From this common vegetable in our country, you can get natural and healthy dyes from a delicate pink hue to a rich crimson color.
The dye based on this bright root crop is prepared according to several recipes. We will talk about the method of digesting the dye from the beet, and also tell about the express method for obtaining the desired color from the beet mass.
So, first, let's talk about a quick way to get red paint. To do this, a blender will rush to your aid. Just throw a couple of small beets into the bowl of this miracle food processor. But first wash the vegetable with diligence. You can use a metal sponge for this purpose, with it you can perfectly wash the beets.
Cut the washed beets with a knife into small pieces. Pour half a glass of clean water into the blender to the beets. Then turn on the blender and grind the root crops almost into a puree. Then move the gruel to cheesecloth and squeeze out the juice. So you got a biologically pure dye, congratulations!
Now let's talk about the second method of obtaining dye from beets. First, wash the root crop and remove the skin from it. Then prepare a grater and grate the beets coarsely. After this manipulation, move the beet mass into a saucepan and fill it with water so that the beets are just hiding there.
Now start cooking the dye vegetable. The fire must be small. Make sure the lid on the saucepan is tightly closed. Boil beets for an hour. In order for the dye not to become less bright, throw half a teaspoon of "lemon" into the saucepan during the cooking process.
As an hour passes, turn off the fire, and open the lid on the pan. Let the dye cool, and then use it for its intended purpose. Cake from beets can be separated using gauze or a strainer.
Another red color eco dye can be obtained from berries such as raspberries, cranberries, cherries and so on. Pomegranate juice can also be an excellent coloring agent. These products can not be cooked. With him, things are easier. Just squeeze out the juice and start painting.
Be careful. In the process of extracting juice from beets, pomegranates or berries, you can get your hands so dirty that washing them with simple soap and water will be unrealistic. Therefore, we recommend using ordinary thin rubber gloves as protective clothing. They can often be found on the hands of cooks.
If your hands are still dirty, and now they need to be washed urgently, resort to the help of citric acid. Just dissolve a bag of "lemon" in a deep bowl of hot water, and then dip your hands into it. You will see, the beet juice will be washed off quickly.
How to make green food coloring
The king among biologically pure dyes of green shades is spinach. With it, you can get both a rich green color and a delicate color of young grass.
If you want to color your food a light green, reminiscent of spring greens, then squeezing the juice from spinach will be enough. To do this, wash the spinach leaves and turn them in a meat grinder. Then fold it onto gauze, substitute a plate to collect juice from below and press harder. Juice will flow instantly. It is completely ready to be used in the kitchen.
If you want to achieve a rich green color, then you need to boil this juice along with chopped spinach. To do this, move the green mass twisted in a meat grinder into a saucepan or a large iron mug and put on a slow fire. Boil it for about 40 minutes. You will see how the juice gradually begins to become more intense in color. Then cool it, strain through a fine sieve or gauze cloth and use in cooking.
How to make blue food coloring
If you already have other natural food colorings in your arsenal, then blue can be obtained by mixing green and red. Yes, yes, the same ones that we made from beets and spinach. If there are none, then go to the store for red cabbage, and then start creating blue eco paint in your kitchen.
An excellent blue color can be obtained from red cabbage. Chop it or just cut it into pieces. Then put in a saucepan and pour water there. Don't pour too much liquid. Just let the cabbage lightly cover with water.
Boil the vegetable for half an hour. When you open the lid after 30 minutes, you will see that the water has turned blue. If you want to achieve a more saturated shade, throw a spoonful of baking soda into the water, the water will immediately become brighter. Hold the cabbage in water until it cools completely, and then drain the resulting natural dye into a separate container to use it later for any purpose.
If you need blue with a hint of purple, then an ordinary eggplant will come to the rescue. To meet him on the shelves of supermarkets is not a problem at all. First, place the "blue friend" from the garden in the freezer. Let him lie there for about half an hour.
Then remove the “clothes” in the form of a peel from the vegetable. Then move these eggplant crusts to a blender and turn into a pulp. And after this operation, squeeze the juice out of them using gauze.
Blueberries can also give a blue-violet hue. Well, if you want to get such a dye in the summer, during the ripening period of this dye-berry. Take half a glass of fresh berries and mix with a quarter glass of water. Then wipe thoroughly with a fork to get a homogeneous gruel.
After that, it is better to put on gloves on your hands so that the skin does not turn blue. Blueberry juice is very difficult to wash off hands, and it is unlikely to be washed off clothes at all. So, armed with protective seals, move the gruel from the blueberries to the cheesecloth and squeeze the juice with pressing movements.
How to make black food coloring
In the process of preparing, say, a children's cake, one cannot do without black paint. For example, when creating characters from a cartoon on a cake, the culinary specialist draws eyes, a nose and some items of clothing with black paint. For boys, soccer ball cakes are often made. Of course, here you can not do without black natural dye.
Cocoa acts as a black coloring pigment among the products. But do not think that this is the usual variety of this drink. Cocoa should be bought only special, varieties "Dutch Ultra". This cocoa has a darker color compared to its relatives. The dye from such cocoa turns black.
To get the desired shade, simply mix a couple of tablespoons of cocoa with a little water and heat. And then the cooled mixture can be used to color something. Another black color can also be obtained from cuttlefish ink, but in this case the salty taste of this biological dye will be transferred to the dish.
How to make yellow food coloring
To give the dough, cream or anything else a yellow color, a spice called turmeric will help. It can be found on the shelves of the store, packaged in bags. This spice has a spicy taste with hints of orange.
To make eco dye, mix a tablespoon of this colorful spice with a glass of water. Then put this mixture on fire and boil for a couple of minutes. Next, let it cool down. When the mixture becomes cold, you can use it for its intended purpose.
Remember that turmeric "likes" to color the wrong things. For example, clothes, skin, furniture, floor and so on can suffer from it. Everything that comes into contact with this miracle spice turns into a sunny color. Therefore, take precautions when working with such a natural dye. And it is also worth noting that such a dye is stored in the refrigerator, in a closed jar for no more than 15 days.
A delicate yellow shade can be obtained from citrus. More precisely, you will need a lemon for this purpose. Take a large fruit and rinse it under running warm water. Then prepare a grater with small holes. Grate the zest of the lemon, and then put it on cheesecloth and squeeze out the juice. You will get a fragrant and very delicate, sunny shade of yellow.
There is another option for extracting a yellow natural dye. This time, saffron will be used. Just grind it with a knife or with a blender. then pour a small amount = m of vodka and put in a dark place for a day. It is best to choose a glass jar with a tight lid as a container.
As the day passes, remove the jar and strain the mixture in it. Then use this yellow tincture to cook or color anything you like. Vodka will give dishes a spicy taste and delicate aroma. For children's paints, of course, it is better not to use such a dye, but to replace it with a non-alcoholic version.
How to make blue food coloring
Blue dye of natural food origin can be obtained by diluting with milk the blue dye that we extracted from red cabbage. Just add a few tablespoons of milk to the juice obtained from boiling cabbage.
Adjust the intensity to your liking. If you need a rich blue. then do not pour a lot of milk, and if you need a slightly bluish shade, then pour in more milk.
How to use natural food coloring:
In the business of coloring food and creating cakes with homemade dyes, you need to know certain subtleties.
for cream
If you use natural eco dye as a cream color, then add dye at the end of cooking. Do not pour in the dye before whipping. Otherwise, you will not be able to achieve the desired consistency from the cream. During whipping, the dye can only interfere.
Do not put a lot of dye at once in order to achieve a rich cream color. As soon as you whip the cream, drop a little coloring liquid, mix gently and see what color the product turns out. Basically, a few drops of food coloring are enough for the cream to “dress” in the shade that you need.
for meringue
If you are preparing meringue, then also pour in the dye as a last resort and very carefully. Note that meringues are rarely dyed; even in white, they ask to be put into the mouth. If we warned that you need to be careful with the cream so as not to harm the consistency, then you need to be even more careful with the meringue. An extra drop of liquid may not play in favor of a beautiful and mouth-watering meringue.
First, beat the protein with sugar. Usually taken for every 50 grams of sugar 1 protein of a large egg. Remember that sugar must be added gradually so that the meringue turns out to be tender and fluffy, without sugar crystals in its composition. At the end of cooking, when you no longer feel sugar on your teeth, you can add dye, but very carefully. A drop of paint will be enough.
for biscuit
If you bake a cake yourself and want to decorate the cakes for it, then it is better to do this when the cake is already removed from the oven, and not at the time of kneading the dough. This is especially true of various intense colors, such as red, blue, green. But yellow or brown can be added to the dough during the kneading process.
Cocoa is often added to the dough during kneading to make the cake brown. According to the recipe, this is done when baking the Zebra cake. Cocoa is placed in one part of the dough in this recipe, and nothing is added to the other and it remains white.
Then one, then the second part of the dough is alternately poured onto the baking sheet and circles are drawn on the surface of the dough with a fork or knife. As a result, you will get a beautiful striped cake.
The use of natural food coloring in drawing
Natural dyes are widely used in art. For example, finger paints for children's creativity are often made on the basis of home dyes. They differ from purchased ones in that they can be eaten. Agree, because small children put everything in their mouths to try it by mouth. You can draw with finger paints from 6 months, as soon as the baby began to sit.
With such natural paints, you will be calm for the health of your child. Even if he tastes colors in the process of his creative impulse, this will not harm his health in any way, because there is no chemistry there. On the contrary, if you choose colors taking into account the child's food preferences, you can get 2 in 1, that is, a full snack or afternoon snack, and satisfy the baby's needs for creativity.
And how well such activities affect the mental abilities of the baby! Finger painting gives the child the opportunity to develop both hemispheres of his brain. As a result, you will grow up a very smart and creative child who will strive for new knowledge and skills. This is very important in today's world.
Dyes for finger paints can be taken any. You already have them ready. Now the matter has risen behind the basis for such paints.
To prepare eco paints, you will need the following:
- Wheat flour - 2 cups
- Salt - 5 tbsp. l.
- Sunflower vegetable oil - 2 tbsp. l.
- Water - 200 ml
- Food eco dyes - at your discretion
The components for finger paints just need to be mixed together. Pour water into flour, and not vice versa, to avoid the formation of a large number of lumps. It is better to take cold water.
After you mix all the ingredients (except dyes) in one container, spread the resulting mixture into jars that have lids. For this purpose, you can use jars of gouache, if available, or jars of baby puree or a hundred more of that kind.
After that, start adding dyes. How to do them, we told a little higher. Then mix the base thoroughly so that the dye covers it completely. Store paints in the refrigerator with a tightly closed lid.
It is better not to store such paints for longer than 2-3 days. This can lead to the formation of harmful organisms inside the paints, and they can dry out. If possible, make finger paints new each time so that the baby receives only fresh food.
Note that a child can draw on paper with a finger with a simple tomato paste or spinach gruel. And if you give him a peeled carrot, then it will also leave traces on paper. Berry gruel is also good to draw. In addition, it is very tasty and healthy.
Now you know how to make natural eco dyes in your kitchen, which can be used not only for preparing a wide variety of culinary masterpieces, but also for creativity.
There is a wide range of synthetic dyes on the shelves that help create rich dessert colors.
It is very easy to work with coloring compositions of synthetic origin, they are stored for a long time, and do not deteriorate under the influence of external factors (humidity, sunlight and temperatures of various indicators).
Nevertheless, if you prefer to use exclusively natural compounds as dyes, even if you get a more faded color, but 100% there will be no allergic reaction in children, then you should learn how to cook them from various natural products familiar to the body.
Dyes of natural origin are isolated from animal and vegetable sources by a physical method. Such coloring compositions are not actually subjected to chemical modification, only in exceptional cases when it is necessary to keep the product longer (under factory production conditions). Root crops, leaves, and other plant products are often used as raw materials for obtaining the natural origin of food coloring.
Under mass production conditions, dyes of natural origin are produced in the form of granules, powder formulations, liquids or oils.
The brightness of the coloring compositions in such a production process depends on the time of year for the collection of products, the conditions of its growth, and other things. The main advantage of coloring compositions of natural origin is the fact that they can be prepared independently at home. Take a look around, because for sure in the refrigerator or on the shelves in the pantry you will find a whole set of everything you need.
Natural dyes: a list of primary colors
For coloring culinary products with natural food compositions, the primary colors are used: yellow, red and blue. Yes, they are not as bright and saturated as products of synthetic origin, but they are clearly safer for the human, and especially the children's body.
Shortcakes are baked like regular biscuit bases until done. And here we have such beautiful ones.
Now consider in more detail the origin of each natural color:
Preparing food coloring is very simple: finely chopped selected ingredient is poured with acidified water in a small amount. The mass is put on fire and brought to a boil, after which the composition is filtered. Another option for obtaining red juice: the product is finely rubbed or kneaded in a mortar, filtered from the pulp.
In its purest form, blue is obtained from indigo paste mixed with starch. On the scale of food production, Indigo carmine paste (black-bluish color) is used, which forms a pure blue solution. The indigoid dye is isolated from certain types of molluscs.
Although orange colors for coloring culinary products can be obtained from a number of products, both familiar and familiar to us, and inaccessible. Consider all types of ingredients presented in the photo, you will recognize each of them, only not everyone will have to find it on the shelves of retail outlets.
When it comes to creative culinary inspiration, you can experiment and try to make new colors for coloring desserts.
Everyone knows that artificial colors used in cooking are very dangerous to health. Therefore, many try to use natural products to obtain color. It is not difficult to do this, and the naturalness and safety of the dishes will be guaranteed.
Why dyes are needed
Dyes are divided into natural and synthetic. Natural dyes are plant products and do not contain chemicals. Synthetic dyes can be gel, liquid and dry. Food coloring is used in the food industry to turn ordinary foods into works of art and boost sales. They do not have any taste properties, so they do not affect the taste of the products.
Substances obtained through a chemical process are harmful to the body. Therefore, many people prefer to prepare dyes on their own from more natural products. Thus, you can not only make the dish colorful, but absolutely safe. And for this you don’t need to buy expensive components at all, since ordinary products will do.
Harm of artificial dyes
The chemical industry produces a huge amount of substances, which are then used to make products more attractive. But not everyone knows what exactly is hidden behind synthetic dyes. For example, even the composition of most of these mixtures cannot be determined without lengthy laboratory studies.
And manufacturers do not always adhere to standards and easily violate the amount of dangerous components contained in dyes. At the same time, the harm of such substances is not only in possible allergies. Some preservatives can cause oxygen starvation, adversely affect the nervous system and provoke the development of tumors. Therefore, it is important to limit the use of such products, and use only natural dyes for homemade dishes.
How to make dye at home
To do this, just open the refrigerator and choose any vegetable or fruit that matches the color. You can take juices, jams, herbs and even seasonings for this purpose. As for the storage of natural dye, without sugar it will only be good for a few days. But with the addition of sugar, the dye will quietly stand for 10-14 days. The main thing is to place it in a glass container with a tight lid and do not leave it warm.
Red color
In order to give the dish such a shade, you can use the juices of raspberries, strawberries, cherries or cranberries. Ordinary red wine and various jams are also suitable. It is advisable to add several components, then the red color will be more saturated. Often, housewives use ordinary beets to prepare dishes with a red tint. And for good reason, because this vegetable is considered the strongest natural dye.
It is not difficult to get a coloring pigment from beets. To do this, 1-2 fruits must be washed, peeled and grated. Then the beets are poured with water and boiled for about an hour over low heat. Also, 0.5 tsp must be added to the broth. citric acid, otherwise the dye will discolor from air oxidation. Once the beetroot has cooled, it must be strained and used to color the dish.
Orange color
The easiest way to get orange natural dye is to use carrots. It also needs to be cleaned and grated. Then the vegetable is laid out in a pan and poured with butter, previously melted in a water bath. The ratio of carrots and butter should be 1:1. Next, the mixture should be darkened on the stove for about 5 minutes. The oil should acquire the desired shade, after which the cooled carrots should be squeezed through cheesecloth.
Yellow
To give the dish a yellow color, lemon is most often used. Its zest is rubbed on a very fine grater, and then squeezed and filtered juice. You can also get a great yellow tint by mixing a little turmeric in warm water.
Green color
For a rich green color, you can use fresh spinach. It must be rubbed through a sieve or crushed with a meat grinder. The resulting mixture must be boiled for half an hour, and then filtered through gauze.
Purple and blue colors
They can be obtained by using eggplant skins, dark grapes or blueberries. Purple cabbage is also perfect, which you just need to cut and boil. If you need to get a brown color, then the easiest way to achieve this shade is with sugar. It must be mixed with water in a ratio of 5: 1 and placed in a pan.
It is necessary to fry sugar on a small fire and at the same time stir it constantly. After the mixture has acquired the desired shade, water is added to it and filtered. In addition to burnt sugar, chocolate, coffee or cocoa can be used to obtain brown color.
Black color
Often black is used to decorate dishes. Achieving such a shade is not as difficult as it seems at first glance. For sweet dishes, for example, for a cake, you need to use cocoa powder. But not ordinary, but a special grade powder called "Dutch Ultra". It contains more chocolate and is itself much darker than traditional cocoa. And for salty dishes, squid ink is ideal.
Beige color
In order to get a beige color, many chefs recommend adding, for example, a little tomato paste to the cream. The color depends on the amount of paste, so when you add a large amount of tomato, the cream will turn out not beige, but closer to orange. Tomato paste does not affect the taste of dessert.
If several natural dyes prepared earlier are stored in the refrigerator, then you do not need to look for ingredients to get a new color. You can mix existing colors and get the one you need. For example, for the color of the sea wave, you can mix blue and green, and to get a blue dye, just mix green with red. In order to get a black tint, you need green, blue and red dyes. And a beautiful pistachio color will turn out if you mix yellow and blue.
A lot depends on when exactly the coloring matter is added to the dish. Therefore, it is important to know:
- Dyes should not be added to fresh dough. It is better to saturate pastries with dye. But this rule does not apply to meringues.
- If the dough is needed not for baking, but for noodles or dumplings, then dyes, on the contrary, are recommended to be added immediately during kneading. After all, then it will not work to paint the finished product.
- In the cream that is used for decoration, the dye also needs to be added at the last moment. Otherwise, excess components may adversely affect the stability of the cream during whipping.
- Do not rush and add as much dye as possible. 1-2 drops are enough to see what color will turn out. Yes, and make it richer then much easier.
These are just the basic ways to get different colors. If you approach the matter with imagination, you can get unusual shades. They will decorate any dish and surprise guests very much. And safe components will not harm health, so all the goodies can be eaten by children.
Video: do-it-yourself natural food coloring
Every hunter wants to know where the pheasant is sitting. A familiar phrase from childhood, which always helps out if you forgot the sequence of the color spectrum. And if this issue can be dealt with only with the help of a playful statement, then the issue of food coloring cannot be easily solved either. What is the difference between dry and liquid dyes? Why does chocolate curl up when dyed? What is the best color for mastic or cream for a cake? And this is only a small part of the main questions about food coloring. But it is with this ingredient that every confectioner encounters most often! Let's look into the details.
Let's start with the classification. All food colors can be divided into several groups: dry, liquid, gel, kandurins, sprays, food markers. In addition to the variety of release forms, dyes are divided into two large (and very important!) Categories according to their chemical basis: water-soluble and fat-soluble. About which of the two categories this or that dye belongs to can be read on the packaging. If the dye is fat-soluble, there are usually markings: choco color (FoodColours manufacturer), oil candy color (AmeriColor), the word “Lak” (Russian manufacturers) and others like that. Water-soluble ones are often not labeled, so if you don’t see a special sign or inscription on the package, then this dye is definitely water-based.
From the school course, we all know that the different density of water and oil (and products containing it) does not allow them to mix with each other. One of the most common confectionery mistakes is to add the first dye that comes to hand to chocolate. Of course, it may magically happen that exactly the right dye comes into your hand, but most likely not. The chocolate will curl up, turn into a plasticine mass and go to the trash. We decided to ease your painful thoughts a little when choosing one or another dye when coloring different products and made a visual diagram.
Dry dyes.
Powdered dyes. Most often, before use, they are diluted in water or vodka. Used to color biscuits, creams and chocolate. In the latter case, the dye is not diluted with water, and do not forget about the marking (oil) on the package. In addition, all dry dyes can be used in dry form as a pigment. They are used to color mastic or wafer paper, for example, when creating sugar or wafer flowers. With the help of dry dyes applied with a brush or sponge, smooth and natural transitions can be achieved. Among other things, dry dyes are an important assistant in the preparation of French macarons. No excess moisture, uniform coloring and economical consumption.
Gel dyes.
Universal water-soluble dyes that are suitable for coloring biscuits, fondant, icing, creams, meringues and more. They have a thick texture, rich color, good hiding power. Gel colors are the most necessary tool for creating unique cakes. After all, it is among them that you can find the necessary shade for cream or mastic. The palette of gel dyes is very diverse, especially AmeriColor. In it you can find not only several shades of pink or green, but also unusual “dusty” colors with the mysterious names “moss”, “pumpkin”, “cypress” (we will talk about them in more detail next week!).
liquid dyes.
Less dense, flowable water-based dyes. To a lesser extent, they are suitable for coloring creams and mastics, but they can still be used to color almost any mixture. You should be a little more careful with them, as excess moisture can destroy the texture of the product being dyed. Overdoing liquid coloring when making cupcakes can result in an unstable cream, and the mastic can become overly soft and sticky. But liquid dyes are ideal for direct dyeing. With their help, you can draw on the surface of the cake, gingerbread and mastic. Also, the use of liquid dyes when dyeing biscuits (for example, for red velvet) is a more rational and economical solution.
Kandurins.
A special type of dry food coloring with characteristic shiny particles. These particles come in different fractions, that is, grinding, which makes some kandurins look like solid shiny dust, while others consist of a powder with sparkles inside. They can be used both dry and diluted with water or vodka. With their help, any product can be given a brilliant shade. Kandurins are usually applied to the surface of cream, mastic, icing, chocolate. The most popular shades of kandurins: gold, silver, copper. It is these shades that are indispensable when creating metalized cakes. And if in the case of chocolate, Kandurin is recommended to be applied in a dry form, then on a cream or mastic in a reconnoitered one. In these cases, the gloss will be maximum, and the coverage is uniform. Also, kandurins are indispensable for the finishing decor of cakes and cupcakes - a few strokes of a dry brush are appropriate for almost any design.
Sprays.
In addition to traditional types of dyes, dyes in the form of sprays are becoming especially relevant. The most commonly used are gold, silver and mother-of-pearl options. With a spray, you can achieve a uniform metallic color. You can spray on any, absolutely any surface: chocolate, mastic, pasta and, most importantly, cream. After all, there is no other option to cover the cap of a cupcake with glitter, for example.
At home, for coloring finishing semi-finished products, dough, burnt (brown, yellow tones), beetroot dye (red, pink tones), extract from carrots, orange peel (orange tones), spinach juice (green tones), cocoa, coffee, tea (brown tones).
BURNER
Sugar with water (5:1) is placed in a deep frying pan, which is put on a slow fire and boiled until a dark brown mass is obtained, then it is removed from the heat and water is added carefully, in small portions, with stirring. The ratio of sugar and water should be 5:2. The resulting solution is filtered through a fine sieve.
BEET DYE
1 red beet is rubbed through a coarse grater, placed in an enamel pan and poured with water so that the latter covers the beets. Cover the pot tightly with a lid and simmer over low heat for 1 hour. Then the liquid is drained, the pulp is squeezed out, a pinch of citric acid is added to the solution so that the solution does not change color and is brighter, filtered, cooled. Dyes of red shades can be obtained by boiling the juices of red berries: currants, cherries, raspberries, etc.
CARROT DYE
Carrots are rubbed through a coarse grater and fried in butter (1: 1). So that the butter does not burn, the pan is greased with sunflower oil. When the carrots become soft (after 3-5 minutes), and the fat turns orange, the mass is removed from the pan, allowed to cool slightly and squeezed through a linen cloth or gauze folded in half.
SPINACH DYE
Spinach juice is boiled over low heat for 30-40 minutes until the color becomes intense green.
Combining a green dye with yellow and orange produces a blue dye.
Food colorings
How to make food coloring at home
White paint it turns out: from powdered sugar, lipstick, milk, cream, sour cream, white creams.
yellow paint it turns out: from saffron diluted in warm water, vodka or alcohol (before use, it is dried at a low temperature, crushed, poured with boiled chilled water and filtered through cheesecloth after 24 hours); from lemon peel. Lemon zest is used in the same way as orange zest. The zest is removed from the orange with a knife or a frequent grater, without capturing the white bitter crust. To flavor jellies, creams, syrups for soaking or lipsticks, juice is squeezed out of the zest through gauze, and the pomace is used to flavor dough and fruit fillings. You can rub a clean dry orange with a piece of sawn sugar, then dissolve this sugar in water or store it in tightly closed jars. The zest is also preserved in alcohol or mixed with granulated sugar or powdered sugar. The mixture should be thick, when used, it is dissolved in warm water.
green paint obtained by mixing yellow paint with blue, or squeezing green juice from spinach, as well as passing the spinach through a meat grinder, adding the same amount of water, bringing it almost to a boil and rubbing the spinach through a fine sieve.
brown paint It is obtained from strong coffee infusion or burnt sugar, which is burnt sugar. Zhzhenka is prepared in the following way. Pour one tablespoon of granulated sugar into the pan and, stirring, heat over high heat until the sugar turns dark brown and emits smoke. Continuing to stir, gradually add half a glass of hot water and stir until the lumps dissolve. The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle. Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.
Red and pink paint obtained by adding the juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries, red syrups, jams, wine, red cabbage or beets (which are finely chopped, poured with the same amount of acidified water, brought almost to a boil and filtered); carmine (which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol, aromatically soluble in water, disappears).
orange paint obtained from a mixture of red and yellow paint, as well as the juice of orange or tangerine zest.
food coloring.
blue paint obtained from the indigo-carmine dye, which is a bluish-black paste, which, when dissolved in water, forms a pure blue solution.
pistachio paint obtained by mixing yellow paint with a small amount of blue.
chocolate paint obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint.
Brown and yellow color is given by the addition of burnt sugar and syrup from it, saffron, cocoa, instant coffee or coffee infusion.
Red and pink color is obtained by adding various fruit and berry juices - cherry, cranberry, currant, as well as cotoneaster juice or boiled beets.
A good green color is given by spinach juice or, in extreme cases, 1 - 2 drops of brilliant green (brilliant green)
Video. how to make food coloring at home for mastic
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