I’m experimenting; I’m trying to make Chinese Char Sui. That red roast pork you find at most Asian joints. Sucks I took time for granted and didn’t learn more from my stepdad. I’m going from memory with some internet research mixed in.
My marinate taste pretty good. The coloring is way off. I’m sure my version will be brown. There is no way I’m using food coloring.
. My stepdad did.
I don’t bake cakes. I’ve never used coloring. Maybe Easter eggs for kids.
When I make sweet and sour chicken at home, I use ketchup, which I’m sure is loaded with coloring. I almost squirted some into my pork.
Anyone use those tiny plastic vials of coloring in cooking?