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

Maggie MacDonald maggie5 at cox.net
Wed Oct 11 14:28:31 PDT 2006

At 01:52 PM 10/11/2006,SilverR0se at aol.com said something like:
>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?

The persian/middle eastern method is to grind the saffron with a little 
sugar (or salt), then let it bloom in hot water for a while before 
use.  That way theres no threads to get stuck in things to begin with.

Good luck!

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