Monday, October 4, 2010

Dyed Pie Crust

The dyed pie crust didn't happen this weekend. But I learned a couple of very important things:
  • If you are going to dye a dough, don't add the to the dough after the dough is mixed. No matter how much you work it (and with pie dough this is bad), the dye does not get distributed evenly. In some situations, marbled pie dough might be the way to go, but this was not one of those situations. Next time: try mixing dye with the water the dough will be made from.
  • Wear gloves. Blue might have been the shade I wanted for the dough, but it was not the color I wanted for my fingernails. Fortunately food dyes are reasonably water soluble, so with many repeated handwashings, the worst of it came out. But I do still have traces of the dye around the cuticles and edges of the nails from last Wednesday's experiment.

That said, the experimental painting with the dyes worked okay. I need to get some food-safe brushes for applying the dye, a spoon just doesn't give light enough coverage. And I don't know what I want to do with the yellow dye; as a paint it looks more orange than yellow. Hmm, just had a thought: cake decorators thin their dyes with vodka so they can airbrush with them. Perhaps that will work for these dyes too!

I'm also going to look into a local cake-decorating store. Perhaps I'll find something a bit more appropriate.

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