I wanted to speak a little on food colourings in this post.
When designing bento’s, especially with specifics in mind food colouring is a god send.
It’s perfect to colour rice, cheese, eggs etc. for exactly what you need.
Given their handiness of course I have loads of colours on hand.
I actually went to a lot of trouble to pick up as many different colours as possible.
As you can see I have Silver spoon, Dr. Otker in the background and Asda’s own brand which seemed to have the most variations of colours.
Unfortunately the Asda brand needs to be used more heavily than the Silver Spoon brand and Dr. Otker because it is less potent.
Strangely it is again, a false economy because though the Asda colourings are cheaper you will end up using more than you would of one of the more expensive (but concentrated) brand names.
This brings up the point, natural food colouring or not?
Some of these colourings are natural and some are artificial.
Some people dye their food with things like beetroot or red cabbage water for even more natural-ness.
Personally, I wouldn’t go to that trouble, if you want your food THAT natural don’t colour it at all and let the natural food colours shine.
What’s your opinion on artificial food colourings?