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Is there a way to extract the red color from vegetables similar to the way of extracting chlorophyl?

usually to make green pastas or doughs I extract the chlorophyl by creating a vegetable solution and lightly simmering it till the chlorophyl separates. Im seeking a way to create a red dough without using beets.

asked by brandon about 5 years ago
8 answers 2314 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

If you are making pasta dough by hand I would add a puree of carrots and tomato paste to the dough. Adjust the ratio of the two to get the shade of red you want.

Ee6e1f61 c2e2 48b1 b500 bb90cc2c5b83  itsme
added about 5 years ago

I've seen both red and yellow onion skin used as "natural" egg dyes. They are a little more orange than the hue you get with beets, but I suspect redder than carrots would be. (Oddly enough, Red cabbage, which is what I thought of first, is used to dye eggs.. blue.)

3274dd01 68df 403c a7b7 dc04541caaf8  dsc 0102 2
added about 5 years ago

Are you by any chance near a market that sells heirloom varieties of carrots? If you can find red carrots, you can purée or juice them and add that to your dough. I actually think that might give you a more reddish tone than beets; in my experience, beets can turn dishes a day-glo pink hue (and I'm guessing you're not trying to make Barbie's Dream Pasta).

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added about 5 years ago

You could investigate dehydrating the chosen vegetable and grinding it into a fine powder?

Beet powder is used in this way, though if you wanted to avoid beets you could try it with red pepper, tomatoes, radish, etc.

*I have no idea if this will work with non-beet red vegetables.

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added about 5 years ago

Totally by accident, look what I found -- a source of dried vegetable powders! http://www.northbaytrading...
I see other red vegetables too, so maybe this is the way to go.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 5 years ago

Beets . . . we all us it in the organic business to colour products.

A7132580 ab6d 4637 9b1a ed4f3f514400  scplogoblog
added about 5 years ago

Dehydration is great but the impact can be subtle and vaired in terms of color. Not sure why you are avoiding beet, but you could cook down raspberry or other red fruits into a thick liquid and use that in conjunction with other liquids/oil. Oh, and how about red wine/port reductions? That could be wonderful in pasta dough!

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added about 5 years ago

brandon, would you plse educate me as to what you mean by 'til the chlorophyl separates'? Plse be specific in your details and i do not at all understand this concept/allusion!

perilla- or purple shiso- is used by the japanese to color pickled veggies. you can find it in some US. perennial gardens after June and it gets full height in sept.But it is purpley/maroony, not tomato red.

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