[Sca-cooks] Cariadoc quandry

[Craig Jones.]

>
>2. Sandalwood (saunders). See Forme of Cury (circa 1390), Chiquart's
'On
>Cookery'. My understanding is that saunders is fat soluble. Without
fat, it
>may lie in globules in a liquid

Huh?  I've been able to get it to dissolve in water as I used some in
my last batch of mead.  One thing I have noticed is that it is a very
dry and finely divided powder and is VERY prone to static attraction.
If I place a dry teaspoon in the jar, powder hangs off the end of the
edge of the spoon like iron filings on a magnet.  If you stir saunders
into water vigourously then you break the attraction and it dissolves
well.  It coloured my mead beautifully.

Cheers,

Drake.