[Sca-cooks] And Speaking of Sweets...

[Adele de Maisieres]

SilverR0se at aol.com wrote:

>Saffron needs to bloom in hot liquid if not little threads are to be left in 
>the final product. Will adding a small amount of hot water affect the final 
>product? Should I melt a little of the butter and bloom the saffron in that? How 
>will melted butter affect the end result?
>
Saffron colour is soluble in water or alcohol, but not particularly so 
in fat.  So if you want a good colour, you will probably have to use a 
little hot water, vinegar (extracts the colour really well), or (my 
preference) a spoonful of warm brandy.  I suggest putting the saffron to 
soak at least two hours before you want to start baking.  A _small_ 
amount of added liquid shouldn't have much effect on your shortbread.


-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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