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From: eac@drutx.UUCP (CveticEA)
Newsgroups: net.cooks
Subject: Re: Saffron
Message-ID: <3345@drutx.UUCP>
Date: Wed, 24-Jul-85 11:21:04 EDT
Article-I.D.: drutx.3345
Posted: Wed Jul 24 11:21:04 1985
Date-Received: Thu, 25-Jul-85 06:41:13 EDT
References: <216@utflis.UUCP>
Organization: AT&T Information Systems Laboratories, Denver
Lines: 16

>I have tried to make Paella a couple of times.  The saffron I used was called
>American saffron, and I have failed everytime to get that golden yellow
>color typical of this dish.  Could it be that I'm using the wrong amount?
>Or would only French saffron work??

Only TRUE saffron should be used.  Many varieties have false saffron added.
If you didn't pay much for it, it wasn't real.  True saffron will lose its
flavor rapidly so buy small amounts, and be sure not to let it stay exposed
to heat or light.  I like Spice Islands saffron since it is sealed in a
little packet, it comes in a very small amount (for about $6.50).  A very
small amount of this spice goes a long way.

Betsy Cvetic
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