Green food coloring is important in confectionery work, as with all the other colorings. There are many different ways to make a greed food coloring, using vegetables and other ingredients. These authentic food color recipes come from The Complete Confectioner, Pastry-Cook and Baker.
Sap Green - This is prepared from the fruit of the buckthorn, and is purgative.
Spinach Green - This is prefectly harmless and will answer most purposes. Wash and drain a sufficient quantity of spinach, pound it well in a mortar, and squeeze the pounded leaves in a coarse cloth to extract all the juice; put it in a pan and set it on a good fire, and stir it occasionally until it curdles, which will be when it is at the boiling point; then take it off and strain off the water with a fine sieve; the residue left is the green; dry it and rub it through a lawn sieve. This is only fit for opaque bodies, such a ices, creams, or syrups.
Another green- is made with a mixture of saffron or gamboge, and prepared indigo; the lighter green the more yellow must be used.
We use to make natural green coloring by using Pandan leaf (Srew pine leaf). This plant not only make great green coloring but it also make the dishes or cakes more fragrant.
ReplyDeleteHi Yin! Thanks for the comment. I once worked with a pastry chef who infused his ice cream with pandan leaves. If you didn't know what was in it, you'd think 'what is that secret ingredient?'.
ReplyDelete:)
Yes, it does make pastry more fragrant. Thanks for stopping by.