I bought the seeds. Now can I make a powder with my electric coffee/spice grinder? Not looking for granules here, but super fine powder. I'll sift it out, in case there's some chunks left. I never tried any seeds like this before in it. It does dried chilis no problem. KK?
Achiote/Annatto Powder
- Thread starter Bryan S
- Start date
Rick Pruitt
TVWBB Super Fan
Bryan,
I have used the seed , powder and paste at one time or another and I am thinking I ran some seed in the coffee grinder . You can give it a try and know for sure. KK will know for sure.
Rick
I have used the seed , powder and paste at one time or another and I am thinking I ran some seed in the coffee grinder . You can give it a try and know for sure. KK will know for sure.
Rick
K Kruger
TVWBB 1-Star Olympian
If you load it up well you will have better results than if you try to do a little. They are VERY hard. Even in my Sumeet, they take longer than anything else to grind. Shake periodically while grinding.
If including it in a paste or the like you will need to sift it. Grind more than you need to compensate for what you'll sift out.
If including it in a paste or the like you will need to sift it. Grind more than you need to compensate for what you'll sift out.
Shawn W
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Grind more than you need to compensate for what you'll sift out. </div></BLOCKQUOTE>
I saw this after the fact ... it made me laugh cuz I said I finish the lumps off by hand.
They aren't that expensive, Kevin's suggestion makes a lot more sense.
In my own defense, I don't throw food out if I can help it (if it's not rotten use it). Grew up in a very food thrifty family. Carried this on with my own family. But I'm sure I could throw out a fraction of a penny worth of 'lumps'. ROFL
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Been looking for the powder here </div></BLOCKQUOTE>In my limited experience, the seeds will give a nice rich, deep red color, the powder I've found is pale orange.
I saw this after the fact ... it made me laugh cuz I said I finish the lumps off by hand.
They aren't that expensive, Kevin's suggestion makes a lot more sense.
In my own defense, I don't throw food out if I can help it (if it's not rotten use it). Grew up in a very food thrifty family. Carried this on with my own family. But I'm sure I could throw out a fraction of a penny worth of 'lumps'. ROFL
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Been looking for the powder here </div></BLOCKQUOTE>In my limited experience, the seeds will give a nice rich, deep red color, the powder I've found is pale orange.
K Kruger
TVWBB 1-Star Olympian
Also in your own defense the mortar and pestle finish is a good idea. Since breaking my better mortar a while back and not replacing it (yet, still!), I don't have much choice here so I tend to think in those terms. My other mortars don't cut it for very hard stuff. The Sumeet does handle it--which is probably the reason I've not replaced the mortar. I need to though.
K Kruger
TVWBB 1-Star Olympian
No, that would be food coloring. You could, though, if you wanted it to be red.
'Red cooked pork' isn't actually very red, not authentically. I guess someone at one point or another--probably in a restaurant here--got tired of being asked why the pork wasn't red and so they made it red. Like other non-Chinese 'Chinese food', it spread.
Cooking 'red' in China means to braise in a mixture of garlic, dark soy sauce, sugar, and rice wine. It is a common technique used by home cooks and has some regional variations--hot chilies, e.g., in areas where the cuisine is spicier, star anise in others--but the basic braising approach with these key ingredients is widespread and is also used for other meats, tofu, fish and seafoods. The mixture ends up looking shiny brown but can appear somewhat red, hence the name.
'Red cooked pork' isn't actually very red, not authentically. I guess someone at one point or another--probably in a restaurant here--got tired of being asked why the pork wasn't red and so they made it red. Like other non-Chinese 'Chinese food', it spread.
Cooking 'red' in China means to braise in a mixture of garlic, dark soy sauce, sugar, and rice wine. It is a common technique used by home cooks and has some regional variations--hot chilies, e.g., in areas where the cuisine is spicier, star anise in others--but the basic braising approach with these key ingredients is widespread and is also used for other meats, tofu, fish and seafoods. The mixture ends up looking shiny brown but can appear somewhat red, hence the name.