[Sca-cooks] Janet yellow

Robin Carroll-Mann rcarrollmann at gmail.com
Thu Jul 22 16:22:04 PDT 2010

On Tue, Jul 20, 2010 at 6:58 PM, Suey <lordhunt at gmail.com> wrote:
> Frustrated! Janet is supossed to be yellow. I supose saffron should be
> added.

Saffron is a common ingredient of "all fine spices" (a couple of other
recipes specify "all fine spices except saffron").  The recipes for
Janete say the spices are to be added near the end.  I would suggest
at least half an hour before the dish is done and served.

Brighid ni Chiarain

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