[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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