SC - REC: BAID MASUS
Decker, Margaret
margaret at Health.State.OK.US
Tue Feb 29 08:07:28 PST 2000
> Phillipa Seton said
> For tonight's supper I made **Baid Masus** from His Grace's Miscellany.
> I
> had never made it before. It was delicious! A very straight forward
> recipe
> and easy to make. I didn't have any *mastic* however. (I hope everyone
> got
> my previous post on mastic - a liquorice flavored sap) And instead of
> frying
> up the celery in oil, I used cooking spray. Now here is the recipe:
>
snip
> Crush saffron into vinegar; pour vinegar into pan with
> celery. Immediately crack in whole eggs and let cook, covered, until egg
> white is set.
Why do you wait to crush the saffron at this point? I was trained to
start the saffron soaking before I did anything else so the flavor and color
was pulled out. Am I missing something? Margarite
More information about the Sca-cooks
mailing list