SC - pyes
catwho at bellsouth.net
catwho at bellsouth.net
Tue May 9 15:04:57 PDT 2000
> Now the question. I don't like saffron, so many
> "period dishes" require unseemly amounts. What can I
> use instead?
What is your aversion to saffron aside from the price? And I don't
really recall any ungodly amounts. It also isn't a staple ingredient
in very many dishes. It is more common than in modern dishes but
still not an every dish ingredient. Usually a few strands are
called for at the most and a little saffron goes a long way. It is
mainly used for coloring and gives very little flavor. There are
some great ways to use saffron like cooking it in a bit of almond
milk.
Melbrigda
There was som deceptyon or frawdulent
induction that hath made her to condescende
therunto
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