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

Adele de Maisieres ladyadele at paradise.net.nz
Wed Oct 11 14:38:07 PDT 2006

Maggie MacDonald wrote:

>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.
That's very helpful-- I thought grinding would help extract more colour, 
but it hadn't occurred to me how to do it.

Adele de Maisieres

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

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