OT - Re: SC - Re: saffron
CBlackwill at aol.com
CBlackwill at aol.com
Tue Apr 4 00:04:46 PDT 2000
In a message dated 4/3/00 11:44:40 PM Pacific Daylight Time, LrdRas at aol.com
writes:
>
> A much less expensive way to do this would be to cook 2 pots of rice....
> one
> with safron, one without. :-)
>
This would not be a fair test, as rice has such a subtle flavor to begin
with, and my original assertion was, essentially, that saffron has a very
weak flavor. Rice would very easily allow the saffron to take over. The
true test would be to use it in a highly flavored stock or soup, to see if
the saffron added any noticeable tones.
Balthazar of Blackmoor
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