Re- SC - Advice, please!-
Stephanie Rudin
rudin at okway.okstate.edu
Thu Aug 7 11:56:48 PDT 1997
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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