Green food coloring is generally easy to use, but there can be some points of confusion. People often wonder about the differences between liquid, powder, and gel forms of food coloring, as well as when should one be used over the other. Also, achieving desired shades of green can sometimes be tricky, and variable based on ingredients it's being mixed with.
One common mistake when using green food coloring is adding too much of it all at once which could lead to overly vibrant or even almost neon colors that don’t look natural. Also, sometimes people use an artificial green color for an item which would be better off with a natural coloring, like spinach or kale for savory items or matcha for desserts.
To get most out of green food coloring, treat it like an intense spice. Start with a small amount, mix it in, and then assess if you need more. To get shades of green, remember that it's not just about adding green, but also balancing it with yellows and even a tiny bit of blues, depending on the shade you want.
A lesser known tip is using green food coloring to test the heat of your oil. Just add a tiny drop to your oil, if it expands quickly without smoking, it's a good indication that your oil is hot enough for frying.
Can I use green food coloring in drinks?
Why is my green food coloring too dark?
Can I make green with other food colors?
Can I use green food coloring in place of other colors?
What can I substitute for green food coloring?
What's the difference between liquid, gel, and powder food coloring?
Is green food coloring safe to eat?
What shade of green will I get with green food coloring?
Can I use green food coloring in savory dishes?
Why didn't my food turn green even after adding green food coloring?