Topic: TRS Powdered Food Colouring

[Garp]

Does anyone use this, and, if so, what are your thoughts?

I got some a few months back, primarily for use in tikka/tandoori marinades. It seems to be pretty potent stuff - just opening the lid leaves a little powder on your hands, which, when mixed with water, is very colourful indeed. But it does seem to wash off pretty easily (unlike turmeric).

Just wondered if anyone else uses it

[Peripatetic Phil]

I use "Preema" brand (green, yellow, red) for pulao rice, but for colouring eggs (for, e.g., egg fried rice) I prefer liquid "Egg yellow" (brand not known).  The "Queen" brand natural extract liquid food colourings are pretty d@med useless; the Preema powders & liquid egg yellow are brilliant.  Turmeric washes off very easily if sprayed with Dettox Mould and Mildew.

** Phil.

[Garp]

Are the 'Preema' colourings liquid, Phil?

I use liquid for colouring rice

Edit - ok Phil, maybe I should take more time to read your posts, rather than just assuming you're talking pish.

So you would use liquid in pilau?

[Peripatetic Phil]

Edit - ok Phil, maybe I should take more time to read your posts, rather than just assuming you're talking pish.

Always a good idea

So you would use liquid in pilau?

No and yes.  When I used to be able to get good intense red, yellow and green in liquid form, I used those; now that they seem to have disappeared from supermarket shelves, I use instead the Preema brand powders, but of course dissolve them prior to use as instructed.

** Phil.

[Garp]

Thanks bud. I've been using Niharti brand liquid for rice but got tubs of TRS powder for other uses. They are bigger than they look on the Net and should last me a lifetime 

[wikiwawa]

The dry, powdered ones definitely work best for Pilau rice. Does nothing for the flavour obviously, but does make it look "right".

When frying up the cold, cooked rice, remove from the heat and put an tiny pinch (tip or handle of a teaspoon is best) of red on one side, and the same with yellow as far away in the wok/pan as you can, leave for 30 seconds or so and then put back on heat and gently mix it around. You just end up with a perfect, very impressive mixture of coloured and plain grains - better than the liquid ones where it can easily colour everything.

[Garp]

Thanks for that Wiki

[wikiwawa]

Had to laugh in Wetherspoons the other night. Their "Curry Thursday" deal is pretty good value - a curry, naan, poppadoms, chutney, "pilau rice" and a pint for less than 7 quid.

Curry, better than you might expect - naan, supermarket standard - popaddoms & chutney, even they can't mess that up, a pint - fine, but "pilau rice" is completely unseasoned, unflavoured boiled yellow rice!

[haldi]

I use East End
http://www.amazon.co.uk/East-End-Orange-Colouring-Powder/dp/B00EDQMTU6

I also use the Bright Red Colouring

It's hard to believe, how much changing the colour, also changes the flavour
It really does, you know
If I don't colour pillau rice, it just doesn't taste right
And the same goes for Chicken Tikka

Just try making Tikka and don't colour it
It's rubbish

I know it's meant to be "all in the mind" but sometimes I wonder

First bite is with the smell
The second bite is with the eye
The third bite is with the mouth

[Peripatetic Phil]

It's hard to believe, how much changing the colour, also changes the flavour

I completely agree.

I know it's meant to be "all in the mind" but sometimes I wonder

Yes, it /is/ all in the mind, but as the sense of smell, and the sense of taste, are also "in the mind" (because our mind has to translate the output from our olfactory and gustatory organs), then the fact that the mind also merges in the output of our visual organs is neither here nor there ...

** Phil.