[Sca-cooks] And Speaking of Sweets...
Adele de Maisieres
ladyadele at paradise.net.nz
Wed Oct 11 14:01:13 PDT 2006
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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