[Sca-cooks] Onion Juice - and Saffron measurements

Anne-Marie Rousseau dailleurs at liripipe.com
Tue Mar 6 07:10:05 PST 2007

The freshness of your saffron can make a big difference too...really fresh
stuff you need way less to get that lovely color and flavor :)

But then I like saffron A LOT and tend to add much more than most recipes
call for :)


-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Ysabeau
Sent: Tuesday, March 06, 2007 6:47 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Onion Juice - and Saffron measurements

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
than "threads".


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