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From: avinash@ubvax.UUCP (Avinash Marathe)
Newsgroups: net.cooks
Subject: Re: Saffron
Message-ID: <278@ubvax.UUCP>
Date: Mon, 29-Jul-85 12:11:47 EDT
Article-I.D.: ubvax.278
Posted: Mon Jul 29 12:11:47 1985
Date-Received: Thu, 1-Aug-85 07:17:42 EDT
References: <216@utflis.UUCP> <3345@drutx.UUCP> <969@mtgzz.UUCP> <2952@topaz.ARPA> <2954@topaz.ARPA>
Reply-To: avinash@ubvax.UUCP (Avinash Marathe)
Organization: Ungermann-Bass, Inc., Santa Clara, Ca.
Lines: 8


To get the most color and flavor out of saffron try this.  Roast the
saffron in a small skillet, powder it with a mortar and pestle, soak it 
in a small quantity of hot water or milk, and then add the beautiful 
saffron colored liquid to your recipe.

Avinash Marathe
{amdcad,amd}!cae780!ubvax!avinash