I am making red velvet and am trying different recipes and would like to know what ratio would work substituting beet powder for red food color. Or should I make the powder into liquid form and use the amount required?
thanks for any advise
Pages of info with a simple google search....
I liked this one because actually learned that in order to prevent the browning of beet juice you need to have a acidic base.
Of course it is correct!
I read it on the internet!
OBTW... your answer is about halfway down the page.