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FOOD COLORING
Food coloring can come in handy, since the appearance of food accounts for a lot of its appeal. Sometimes mint ice cream just doesn't taste the same if it isn't tinted green!
Small bottles of liquid food coloring, most commonly in green, red, blue and yellow, can be found in the baking aisle of most supermarkets. This is the form of food coloring that is most familiar to home bakers.
Food coloring paste usually is only found in specialty stores. Professional bakers use it because it is available in a wider variety of colors and it mixes with ingredients that don't combine readily with liquid, such as white chocolate.
Points to Remember
Ÿ The most common usage is for coloring Easter eggs and desserts such as cookies and frostings.
Ÿ It doesn't take much food coloring to tint most items, so begin with only a drop or two and blend the recipe well. You can always add more coloring if needed, but you can never reduce the coloring once it's in there.
Ÿ If you use a paste coloring, use a toothpick to transfer a small amount of coloring into the recipe.
Ÿ Be careful when using food colorings as they stain.
Substitutions
You can substitute liquid food coloring for paste coloring and paste coloring for liquid coloring. Remember that liquid coloring is not as vibrant as paste coloring, and adjust accordingly.
Many people use food coloring to dye Easter eggs, but you also can color eggs with natural food products. Click here for a web page containing good instructions for doing this.
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