I am cooking a chickpea stew and clearly used too much Saffron (high chlorine taste). Does anyone know what I can use to balance out or mask the flavour?
I have several recipes that call for saffron. Obviously, they all say to put the saffron in some water to extract the flavour so it spreads more evenly in the dish. However, there is no mention of the ...
We don't use saffron that often. The last batch we got went stale. Is there anything I can do to preserve it for longer? (For example, our spice rack gets a lot of direct sunlight, is that bad?) How ...
Similar to this question, but not the same (by the way, I like Hobodave's answer). What's the correct way to treat saffron to get most of the flavor? I've seen the following methods: Let the ...
I'm a bit confused with how much saffron to use in a paella recipe. I've seen numerous recipes that state to use 1gram. However I have a 1gram jar and that seems like a lot of saffron to me. I've ...
So I've recently bought some saffron (stems, not ground), then tried to make some Risotto with it. I got my water boiling and added about 5 stems to it. I didn't really measure the water because I can ...
I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain. What good substitutes exist?