"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 10-27-2004, 08:49 AM   #1
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
how to color my pasta?

i have the spinach pasta down.

but now i want to make red pasta... do i use beets or beet juice, or what?
and for orange pasta... should i add Gerber carrots?
how much liquid should i omit from the recipe, if any?
thanks!

__________________

__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 10-27-2004, 11:44 AM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,717
luvs, beet juice is excellent for coloring pasta red, and hard boiled eggs and such. boil the beets to loosen the skin, peel, then grate them over a bowl. squeeze out the beet juice into another container, reserving the beet flesh. just replace whatever liquid you used to make the pasta with the beet juice, 1 for 1.

follow the same directions with carrots for the orange coloring.

with the leftover beet gratings, grate some fresh horseradish over top and miix together. it's delicious as a veggie side dish, and can be served cold or hot.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 10-27-2004, 01:13 PM   #3
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
thanks, buckytom, :D
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 10-27-2004, 04:00 PM   #4
Senior Cook
 
Darkstream's Avatar
 
Join Date: Sep 2004
Posts: 287
If all you want to do is to add colour, you can use use artificial food colourants. Assuming you are using white flour that is stainable.

But what is the point?

Apart from a little yellow colour when making "white" pasta, other additions should reasonably be for taste or texture or simply tradition.

So adding spinach is OK if you want green, OR spinach tagliatelle.

As far as I am aware, there is no other device which is added as a colourant. Do you want your pasta to taste of beetroot? Or banana? Or tomato?

Really, it is a matter for you.

Would the ponte del Bassano look better in stainless steel?
__________________
Darkstream is offline   Reply With Quote
Old 10-28-2004, 09:28 AM   #5
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
darkstream, you ask 'what is the point?'
well, the point is, aesthetically pleasing dishes are much more appealing than bland-looking dishes.
if i was presented with a pork chop, navy beans seasoned with white pepper, sauerkrtaut, and mashed potatoes, plus a glass of milk on a white ceramic plate, i'd be likely to push the bland-looking plate of food away and have a few pretzels for dinner instead..
but if you presented me with a colorful dish, like my oh-so-favorite homemade spinach fettucini with mussels and red sauce in a handpainted pastel green and blue pasta bowl with little white fishies painted on it, i'd devour it.
IMO, cooking is as much about making a meal visually appealing as it is about making it delicious.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 10-29-2004, 05:23 AM   #6
Senior Cook
 
Darkstream's Avatar
 
Join Date: Sep 2004
Posts: 287
Presentation of food is important. The Japanese have developed it into something of a
art form, though whether this is an everyday event I have some doubt.

Nature is rarely perfect. That is why I add a little turmeric to my pasta to immitate an
egg coloured pasta.

Chopped basil oxidises rusty brown very badly when defrosted in frozen pesto. So I
add a little green food colour to restore the balance.

But I think that bright red tagliatelle, or deep purple tortellini would be very
offputing. More in keeping with the Rococo or Psychedelic periods.

And it is difficult enough to cook foreign dishes properly without hampering yourself
with flavours that are not intrinsic to the dish.

Still, it is a matter for you

Would you really swap a pork chop dinner for a plate of pretzels?
__________________
Darkstream is offline   Reply With Quote
Old 10-29-2004, 10:31 AM   #7
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
Quote:
Originally Posted by Darkstream
Would you really swap a pork chop dinner for a plate of pretzels?
LOL, yes!
i've done it many-a-time.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 10-29-2004, 11:51 AM   #8
Senior Cook
 
Darkstream's Avatar
 
Join Date: Sep 2004
Posts: 287
Right now I would swap all the pretzels in the world for one dinner of pork chops gratinee, with fresh sprouts and butter and sauteed potatoes.

Maybe one day......

Seriously though, do you have, have you thought about if you have a salt deficiency?

I used to crave salty food at times (mostly in the "heat" such as it is), but I now believe it was related to other things.
__________________
Darkstream is offline   Reply With Quote
Old 10-30-2004, 06:16 AM   #9
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
[quote="Darkstream"]Right now I would swap all the pretzels in the world
Seriously though, do you have, have you thought about if you have a salt deficiency?
quote]

my blood levels are just fine. i ingest relatively sufficient amounts of sodium
LOL, the beans and the other foods are much more sodium laden than the pretzels!
i'm much better off just having pretzels....
but thanks for the concern. :)
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 11-17-2004, 12:59 AM   #10
Assistant Cook
 
Join Date: Aug 2004
Posts: 21
Tomato paste for red, just reduce the water or oil content.
__________________

__________________
Pazzo is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
ceviche BCG Fish & Seafood 4 01-27-2005 11:21 AM
Fresh Lasagna Noodles amber Pasta, Rice, Beans, Grains... 14 01-22-2005 11:47 AM
Sweet Pasta with White Chocolate Cream kansasgirl Desserts, Sweets & Cookies & Candy 0 12-08-2004 04:51 PM
Pasta with Anchovie Sauce debthecook Pasta, Rice, Beans, Grains... 0 11-26-2004 05:57 AM
Hand Forming Stuffed Pasta Darkstream Pasta, Rice, Beans, Grains... 3 11-09-2004 02:37 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.