[Sca-cooks] OOP Flavored Short Bread

Nick Sasso grizly at mindspring.com
Fri Nov 9 12:35:10 PST 2007

-----Original Message-----
I have had reasonably good success by grinding the saffron finely
with another ingredient- usually either salt or sugar. Not quite the
same as putting it in hot liquid, but does diffuse the flavor a bit
better. Of course, I really like saffron, and tend to use a fair
amount, unlike those who believe that it is a scribal error. :-D

'Lainie  > > > > > > > >

One might use both techniques by blooming some ground/powdered saffron in
what could be less water to gather the infusion from the water and further
diffusion of the ground spice in the bread.

niccolo difrancesco

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