[Saffron]
Name: (Also the name of your working partner)
Date and Time:
2015.November.16, 12:50pm
Location: 260 Chandler
Subject: Making Lye for Saffron
Protocol to make lye
- It won't be feasible to make lye in a traditional method in the lab. I will make it using quicklime
- Fill half two 1000 ml beakers (500ml water *2)
- Add 60g of quicklime each (50g *2)
- Add 60g of washing soda each (50g *2)
- Boil for 20 minutes.
- When cold, pour off the liquid part.
- I consulted this site:
http://www.countryfarm-lifestyles.com/make-lye.html#.VkK30rerSUk
- measure 2 beakers of 500 ml of water
- measure 60g washing soda x2
- measure 60 g quicklime x2
- place on hot place around 1:10pm
- begins boiling around 1:15pm
- 1:18 adjust boiler on right to 2 to see difference in boiling
- 1:20 adjust boiler on right to 3, boiler on left to 2
- 1:24 roiling boil on right side, turn down to 2
- smells faintly like baking bread? burnt toast?
Name: (Also the name of your working partner)
Date and Time:
2015.November.16, 3:27pm
Location: Chandler 260
Subject: Saffron Color
- heat plate on hot plate and place .1g saffron on heated plate on top of cotton cloth
- warm for 15 min.
- put heated saffron in 170 ml of lye (modern manual says .1g for 500 ml but can be varied for color concentration)
- unspecified soaking time in lye, left saffron soaking overnight
Name: (Also the name of your working partner)
Date and Time:
2015.[Month].[Day], [hh]:[mm][am/pm]
Location:
Subject:
ASPECTS TO KEEP IN MIND WHEN MAKING FIELD NOTES
- note time
- note (changing) conditions in the room
- note temperature of ingredients to be processed (e.g. cold from fridge, room temperature etc.)
- document materials, equipment, and processes in writing and with photographs
- notes on ingredients and equipment (where did you get them? issues of authenticity)
- note precisely the scales and temperatures you used (please indicate how you interpreted imprecise recipe instruction)
- see also our informal template for recipe reconstructions