SC - Marble - Mortar & Pestle

[Dana Huffman]

I'd grind the saffron before soaking so that it will --
what's the word I want, infuse? dissolve? color? -- anyway,
get into the liquid better.  Also, I understand that it is
best to use a hot liquid if you have that option.  At
least, that's what my paella book says.

Dana/Ximena


- --- H B <nn3_shay at yahoo.com> wrote:
...
> 
> I'll try the spoon tip.  I have read that te saffron
> should be set to
> soak for about 20 minutes in some liquid (like the
> rosewater) to get
> the best coloring from it; would it be easier to try to
> grind/mash the
> threads before or after soaking?
> 
> -- Harriet
> 
> 
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