[Sca-cooks] OOP Flavored Short Bread
johnna at sitka.engin.umich.edu
Fri Nov 9 14:15:59 PST 2007
It may not be optimal but it does work. And it can be better than
changing the chemistry of the dough
by adding water. A number of the 18th century shortbread recipes call
for melted butter.
Nick Sasso wrote:
> Saffron's essentials are warm water soluable rather than fat soluable.
> Ergo, the butter won't get the dissolving and infusion that you want.
> niccolo difrancesco
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