[Sca-cooks] Onion Juice - and Saffron measurements
lady.ysabeau at gmail.com
Tue Mar 6 06:46:36 PST 2007
That is what I'm thinking. Usually, a thread or two is what I would use. I'm
thinking the person doing the redacting didn't use saffron threads but maybe
one of those prepackaged seasonings that is ~mostly~ saffron. To be honest,
this is the first time I've seen saffron referred to as a measurement other
On 3/6/07, Elaine Koogler <kiridono at gmail.com> wrote:
> I don't know about others on this list, but it seems to me that that's a
> 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
> > Juice Stefan referred to. It is a brand called Howard. It was on the
> > bottom
> > shelf...right next to the saffron of all things (which is what I was
> > looking
> > for).
> > I have a question about saffron measurements. Someone gave me a recipe
> > that
> > was redacted and I'm trying quintuple it. She said 1/2 tsp of Saffron
> > 2.5 cups of cooked rice. Now, if I'm quintupling that recipe, would I
> > 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
> > for $6 a gram and at the top of the shelf for $18 for 1.25 grams...what
> > price difference!
> > Ysabeau
> > 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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