[Sca-cooks] Isinglass

[Seton1355 at aol.com]

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A question about saffron if you please.
When I use saffron in a recipe, following the amount given to use in the
recipe, it is as if there is no saffron at all. It looks no differernt and it
tastes no differant.  So what am I doing wrong?
Phillipa

> I actually oughtta use up my saffron supply and get some fresh stuff.
> Hmmmm. Saffron rice cooked in shrimp stock with the shrimp sauteed with
> EV olive oil and lots of garlic. The shrimp stock is almost ready anyway...
>