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Food Coloring, Using
Most of us grew up with McCormick® liquid food colorings, which are okay. But I prefer paste food colorings, Ateco® makes good, professional-quality colors. If using a paste, test with a tiny bit on the end of a toothpick by dipping it into the paste, then into whatever you're coloring, probably a frosting of sorts. Continue mixing frosting, adding more color as desired. Whatever quantity you're used to with liquids will be substantially reduced when working with pastes, as they're much stronger colorants. This stuff stains horribly, so keep paper towels handy and wear an apron just in case.
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Freezer Techniques and Safety
Freezing extends the life of food, but not forever and not under all conditions. Freezing food brings bacteria to a standstill, but does not kill it-chemical activity continues but at a much slower rate. Freezer burn is the reaction of meat to the formation of ice crystals and leaves the meat dry and stringy. Additionally, the fat in meat continues to oxidize and eventually becomes rancid. Under perfect freezing conditions fish, poultry, and pork will hold for two months while beef will last a year. Commercial food processors use blast freezers that reach temperatures of minus 70 degrees Fahrenheit very rapidly. This minimizes oxidation and the chance of freezer burn. When operating properly, however, home freezers are designed to keep food at 0 degrees. Raw meat will take hours to freeze at this temperature, instead of minutes, creating conditions for freezer burn. You can help the situation by wrapping food properly. Use resealable plastic bags especially designed for the freezer, but make sure you squeeze out the air. Or, you can tightly wrap food twice in plastic and then wrap it in aluminum. Be sure to label and date it. Remember, if food is just about to spoil it can't be saved by freezing.
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