[Sca-cooks] Onion Juice - and Saffron measurements
kiridono at gmail.com
Tue Mar 6 06:36:03 PST 2007
I don't know about others on this list, but it seems to me that that's a lot
of saffron for that amount of rice...have you actually prepared the recipe
in its current sizing? I would probably only use a pinch to that much
rice...1/2 tsp would seem more appropriate for the quintupled version!
On 3/6/07, Ysabeau <lady.ysabeau at gmail.com> wrote:
> Just as an aside - I was at Central Market this weekend and saw the Onion
> Juice Stefan referred to. It is a brand called Howard. It was on the
> shelf...right next to the saffron of all things (which is what I was
> I have a question about saffron measurements. Someone gave me a recipe
> was redacted and I'm trying quintuple it. She said 1/2 tsp of Saffron for
> 2.5 cups of cooked rice. Now, if I'm quintupling that recipe, would I need
> to quintuple the saffron? A) It is hideously expensive and B) It doesn't
> necessarily function the same way as other spices. Any ideas?
> Again, while checking out the spices, I found saffron on the bottom shelf
> for $6 a gram and at the top of the shelf for $18 for 1.25 grams...what a
> price difference!
> On 3/6/07, Johnna Holloway <johnna at sitka.engin.umich.edu> wrote:
> > If you want them to be orange flavored try a combination
> > of fresh orange zest, some fresh orange juice and possibly add
> > either orange oil or a good quality orange extract.
> > I use the Boyajian citrus oils myself.
> > http://www.boyajianinc.com/citrus.html
> > You'll have to experiment by baking one and then seeing what the taste
> > is like as the taste of the finished wafer will be different than the
> > raw batter.
> > Orange flowered water can be cloying; I'd only use it in very small
> > amounts for
> > perhaps delicate thin wafers.
> > You mentioned doing cinnamon and orange. You might want to try baking
> > just cinnamon in half a batch and flavoring the other batch with the
> > orange.
> > Then compare the two. Cloves (freshly ground) works well.
> > Johnna
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