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NoBoDe

41,275 Posts.

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30/09/22

14:24

Post #: 63966265
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Originally posted by Taurisk: ↑

@NoBoDe I cheat a little at times with food colouring, but over time found natural substitutes, for example; in a meat dish which needs to have a deep red colour, I just add half a beetroot to the cooking process - gives an amazing finish to
goulash
chicken paprika
even Bolognaise Sauce
and Boeuf Bourgignon

to keep vegetables bright green, one should add a bit of bicarb to the cooking water - I do at times - but it affects the vitamin content of the vegetable.

the odd time when I need pink icing, I do use food colour.

Taurisk

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