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    You are in: Home / Community Forums / Middle East & North Africa / Cooking with Rosewater
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    Cooking with Rosewater

    Sun Feb 12, 2006 11:49 am
    Forum Host
    Does rosewater lose its "potency" if it's cooked in
    a dish?

    I'm working on an applesauce recipe for posting here
    at Zaar, and I'm wondering if I should add the rosewater at
    the end of cooking time when the applesauce is ready to be pureed?

    Thanks cg

    PS> I suppose I have the same question regarding orange blossom water now that I think about it....

    chef FIFI
    Sun Feb 12, 2006 4:57 pm Groupie
    I dont believe so....the reason for my opinion is that when making middle eastern sweets, alot of times rose water or orange blossom water is added into the attar(syrup). The syrup is allowed to boil a bit to get thick. Also there are alot of middle eastern desserts that are baked and rose water and orange blossom are used in the recipe and it doesnt diminish its flavor after baking.
    Tue Feb 14, 2006 5:58 pm Groupie
    I also agree with FIFI, I think you'll be fine adding it whenever.
    Hajar Elizabeth
    Sun Feb 19, 2006 8:49 pm Groupie
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