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Adding dark color to sauces. - Page 2

post #31 of 32
8/14/11 at 4:40am

Looks like a very tasty dish Pcieluck. I love carrots in beefstew. Your sauce has a very nice color, a hint of tomatopaste is indeed suspected. Your meat seems relatively dark compared to the sauce, but no complaint at all, looks perfectly tasty.

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post #32 of 32
10/19/11 at 11:44pm
Thread Starter 

Sorry to reopen a dusty old thread here, but since this discussion i've happened upon a beef stew recipe and a chili recipe which have unsweetened cocoa powder for color and richness. Any thoughts on this or how that would be done properly? I understand some cocoa powder is pure cocoa and some do have starch added.

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