Having the choice between a natural and artificial color, people give the preference to the first option. The reason for that is obvious, but if when using artificial dye the cook can be sure in color (it is written on substance package), then in a case with natural paint the situation is more difficult.
The most often used flowers are:
- white,
- red,
- brown,
- green,
The experienced cook is capable to create big color scale, but the beginning culinary specialist should understand how to receive primary colors, first of all.
White color is received from cretaceous food powder, previously washed out chalk. Also special clay, too in the form of powder will approach. Use of a dairy products or sugar will be simpler, but less qualitative options.
Red color can be created from the Armenian clay. Sweeties of red colors and shades turn out when using juice from a barberry, raspberry, cowberry and some other berries. Syrups, wine and even beet will also help to prepare red dye.
Persons interested to receive brown color will suit the infused strong coffee or burned sugar. It is easy to prepare it:
- The tablespoon of sand is put on a frying pan.
- Sugar is cooked on big fire, before obtaining brown color.
- Joins burned sugar a half-glass of hot water. Mix needs to be disturbed that lumps weren't formed.
- Dark solution has to be sticky consistence. It is filtered and poured in a suitable bottle.
Green color turns out from spinach: it is only necessary to wring out juice (manually or the meat grinder), to add water to proportions 1 to 1 and to bring to the boil. If it is necessary to give green color to jam, then it is accepted to make mix of a saffron and an indigokarmin.
In the ancient time blue dye was received from certain mollusks. Today for creation of blue color paint starch: the forming solution on color reminding the sky is applied as indigo, and индигокармин.
To prepare the majority of dyes, to the beginning cook can be required to put a lot of effort, but the end result will justify itself. Natural colors won't damage to an organism as don't contain in structure of chemical components.