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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Saffron
Message-ID: <10725@rochester.UUCP>
Date: Fri, 26-Jul-85 09:34:50 EDT
Article-I.D.: rocheste.10725
Posted: Fri Jul 26 09:34:50 1985
Date-Received: Sun, 28-Jul-85 03:15:11 EDT
References: <216@utflis.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 21

> I have tried to make Paella a couple of times....
> , 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?

You can crush the saffron up before use and/or soak it in hot water before
adding it to the rice.  Still, you will get plenty of the saffron flavor
without as much of the color as you would probably like.  Enter turmeric.
Many recipes call for a little ground turmeric to brighten up the color
since the amount of saffron needed for flavor is insufficient for color.
If you check out some packages of "Spanish Rice Spice Mix" or the like you
will see it listed with the saffron.  It is also orders of magnitude cheaper.
It does not supply the flavor of saffron, however, so it cannot be used as
an equivalent substitute, only as a coloring.
Nemo
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