[Sca-cooks] Pomegranate seeds
t.d.decker at att.net
Fri Feb 26 06:28:31 PST 2010
>>A number of the dishes call for being colored first (coloure it with
>>Alkenade) so maybe the purpose of the flourishing was just to add
>>a few bits of color. How many of these recipes after all call for that
>>final strew it with spice powders or sugar and serve forth?
> Bits of color and flavor, I'd say. Perhaps the preserved pomegranates
> that Katherine mentions are different, but -dried- pomegranate is a burst
> of black not color.
Black on a red dyed food produces an interesting visual effect. Wonder just
what it does to the taste?
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