[Sca-cooks] Isinglass

[Olwen the Odd]

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

For one reference see here;
http://www.herbsearch.com/herbofmonth/saffron.htm

If you ever see it for sale ground, be sure it is probably a subsitute.
There are, of course, exceptions to this, but if it's ground and
cheap...well...
Olwen

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