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.

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

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 -

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.