SC - OT - Drake's Aussie BBQ
Susan Fox-Davis
selene at earthlink.net
Thu Jan 18 07:42:49 PST 2001
Hmm.....I don't remember the bottle saying that it was diluted, and I dont have it in front of me to check.
I got it from the King Arthur baking site, and it looks like it was imported from Lebanon.
I'll check when I get home. Thanks for the warning! I was going to use it as the recipes direct. I didnt know that the concentrations varied, so if it was too strong, I would have just thought that was the way it was suppose to be, and that I didnt care for it. I havent opened the bottle yet, but the rose aroma from the cap area is fairly strong. If this is diluted, I cant imagine the stuff that isnt!
I was also considering using it in a mead. It sounds like a nice combination.
Ilia
In a message dated Thu, 18 Jan 2001 1:05:55 AM Eastern Standard Time, James Prescott <prescotj at telusplanet.net> writes:
>Rose water comes in various concentrations.
>In that size it is probably diluted, but do make sure.
>There is nothing makes a dish more 'interesting' than >to use
>50-to-1 rose water concentrate directly in a recipe as >if it
>were the fully diluted stuff.
>Been there, tasted that.
- --
All my best,
Thorvald Grimsson / James Prescott <prescotj at telusplanet.net> (PGP user)
>>
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