SC - Cressee webbed

[BalthazarBlack at aol.com]

In a message dated 7/3/00 1:30:52 PM Pacific Daylight Time, troy at asan.com 
writes:

> Probably the thing to do is soak your saffron in a minimal amount of
>  water, maybe a couple of tablespoons.

When I use saffron (and yes, I have been know to use it on occasion), I 
always rub it between my fingers to begin the release of the volatile oils, 
and then mix it into a little hot olive or vegetable oil.  The hot oil 
produces an almost immediate and full extraction of both flavor (which I 
could certainly do without), and color.  This is especially useful when 
making something like Spinach Saffron bread, or any other baked good, as the 
oil is put into the mix prior to kneading, and is distributed throughout the 
dough.  Also, for (modern) dishes such as Salmon Borride with Bouille, the 
hot oil extraction is amplified when it sizzles into the hot stock or soup, 
and instantaneously colors the broth a brilliant ....well...saffron color.  
It's also a good way of making yellow socks, if you ever have need of such 
things... :)

Balthazar of Blackmoor