SC - Ingredient substitutions

[marilyn traber]

>>But doesn't bottled food coloring do the same thing?  Saffron is sure
to flavor as well as color when added to a dish.  You may approach
enough yellow color change with sufficient ground daffodil petals, but
will not successfully recreate the dish flavor to much accuracy.

My point was that none of the recipes redacted that have saffron say
anything about the taste, many only refer to coloring the recipe with
various substances like saunders and saffron, alkanet and others mentioned
at various times. Mostly when there is reference to flavor, it is to make
bitter, sweet, sour or savory-and not referring to saffron, saunders and the
like but to use peppers, cinnamon, galengale and the like.

I definitely agree that the lesser affluent didn't get into the cookbook
game until way late, when there was an interest in flavor substitutions for
the more expensive goodies-after all, hopping beers in the European fashion
was frowned upon in the Isles until fairly late-bittering was accomplished
with various gruitt blends.

margali



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