Re- SC - Advice, please!-

[Stephanie Rudin]

     Since the ingredient list says to steep the saffron in a 1/2 cup of 
     broth I don't think the ginger goes in the broth.  IMHO, I would guess 
     that you would add the broth and the saffron threads together.  
     Several other recipes I have seen dissolve the saffron in a liquid 
     befor adding it to the rest of the ingredients.
     
     Mercedes
     rudin at okway.okstate.edu


______________________________ Reply Separator _________________________________
Subject: Re- SC - Advice, please!-
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    8/7/97 6:00 PM


Mercedes gives a redaction I asked for:
     
>     Sorry - I should have just gone ahead and added the author's  
>     redaction on my first posting.  Here it is.
     
Thank you. But I'm afraid this raises another beginning cook question 
from me:
     
>     Add ground ginger and saffron seeped in stock, together with a good 
>     grinding of pepper.
     
What does this mean? I'm assuming it means to take the ginger and the 
saffron and put them in the stock and soak them for awhile. Correct? 
Is this both the ground ginger and the saffron or just the saffron?
How long? A minute? three? fifteen? Do I take out the saffron and ginger, 
leaving just the "tea"? Or do I just use all of it?
     
Thanks.
  Stefan li Rous
  markh at risc.sps.mot.com
     
Would anyone else be inclined to redact this differently?
     
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