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Old 01-12-2010, 09:47 AM   #9
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kezoo
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Re: Recipes if you're trying to reduce prepackaged foods

Quote:
Originally Posted by velcromom View Post
I've done vodka extracts too, but find I get more flavor out of simply freezing the zest & using it directly in my recipes.

Whenever I serve orange slices (nearly every day) I just cut off the white part as if I were filleting a little fish and I put all the zest slices in the freezer in one container. I add four or five slices to the liquid portion of my recipe and puree it in my Magic Bullet (little blender). You only want to use organic fruit for this though, otherwise you are getting pesticides and orange dye #6 in your food.
FYI, there is no such thing as Orange Dye #6. Here are the current allowable (by the FDA) food colorings:

FD&C Blue No. 1 – Brilliant Blue FCF, E133 (Blue shade)
FD&C Blue No. 2 – Indigotine, E132 (Dark Blue shade)
FD&C Green No. 3 – Fast Green FCF, E143 (Bluish green shade)
FD&C Red No. 40 – Allura Red AC, E129 (Red shade)
FD&C Red No. 3 – Erythrosine, E127 (Pink shade) [4]
FD&C Yellow No. 5 – Tartrazine, E102 (Yellow shade)
FD&C Yellow No. 6 – Sunset Yellow FCF, E110 (Orange shade)

You probably meant Yellow #6, however, I can't find any documentation about it being used on Oranges (although it wouldn't surprise me in the slightest). Two delisted (not allowed) colorings WERE used on Florida Oranges: FD&C Red No. 32‎ & FD&C Orange No. 2‎.
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Last edited by kezoo; 01-12-2010 at 09:48 AM.
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