[Sca-cooks] Onion Juice - and Saffron measurements

[Ysabeau]

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 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 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!

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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