SC - Cressee webbed
david friedman
ddfr at best.com
Sun Jul 2 21:30:16 PDT 2000
At 1:13 PM -0400 7/2/00, Philip & Susan Troy wrote:
> On
>occasions when I've made pasta with AP or "plain" flour, it often seems
>to cook to a fairly pale color, and if I add saffron to the dough,
>especially if in the form of whole threads, I'd think the change in
>appearance would be reasonably noticable.
I've been crushing the saffron in a mortar, extracting with water,
and mixing that in. Do you think using whole threads would give a
stronger color, or dots of bright color, or what?
David/Cariadoc
http://www.daviddfriedman.com/
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