Tag Info

Hot answers tagged

12

How yellow were you expecting it? How much saffron did your recipe call for? Generally, when a recipe calls for a "pinch" of saffron that can be anywhere from 15-20 stems (expensive, I know). Saffron can take time to impart it's yellow coloring, and the depth of that yellow can vary based on the quality, age, or phase of the moon (not really). Some things ...


10

As for flavor, there really isn't a substitute. Infusing saffron strands in a warm acidic liquid such as white wine will help extract the maximum flavor. Whole saffron while more expensive than ground is a better use of your money as you know you're getting only saffron. Ground saffron, while not usually found in stores in the U.S. may be sold by mail ...


10

While this isn't a substitute, you can get better deals on saffron and make it go further. First of all, do not buy it at a normal grocery store. It tends to be very expensive there. Instead go to a farmer's market (not one that happens every Thurs evening at the local church, but rather the big store). I'd imagine most major cities will have one or more. ...


8

The simple answer? None. If you want to get the reproduce the color of saffron you can use annatto or turmeric. These will change the flavor of your dish though. There is no replacement for the flavor of saffron. This is one of the contributing factors to it's high price.


4

This isn't an ideal solution, but I recommend giving safflower a try. The dried flowers, not oil. Using dried safflower in combination with a small quantity of both turmeric and msg, you can somewhat reproduce the effect of saffron as far as color and flavor enhancement. This can work in chicken soup / chicken pot pie. Do it when you're in a pinch for ...


3

Use common advices: closed jars, in a fresh and dark place (a bodega is wonderful for keeping the spices). Direct sun is one of the worst enemies. And when everything else fails, consume it ... f.ex. this very simple recipe, just rice + veg stock + mushrooms + garlic + persil + saffron ...


3

I agree with the others that 1 gram is way too much saffron. Unless you're making one of those huge outdoor pans of paella which feeds 20 people. Exact quantities depend on how much paella you're making, and the freshness of the saffron involved. I tend to use a hefty pinch, which would be around 12-20 threads, for a paella for 6 (2-3 liters). I'll ...


3

A gram is an awful lot. Most recipes I'm familiar with call for a pinch or sometimes a specific (small) number of threads. Crush the threads first; don't add them whole or you won't get as much out of them. If your goal is the bright yellow color, soaking the crushed saffron threads in a little wine or vinegar for 10 minutes or so helps quite a bit. I ...


2

I add saffron sparingly, starting with a medium pinch of the threads as I'm cooking, and adding slowly as I go, with pauses for steeping of the flavor. Have occasionally used the powdered (really expensive) saffron and warn you to be extremely careful with that product - once ruined a beautiful seafood stew trying to 'tap' the powder out of the bottle. ...


2

From personal experience, I did not know how to cook with Saffron. So, I would soak it in a little bit of cold milk before adding it to my dessert and it never brought enough flavour or colour into my dessert. Then I started to infuse saffron in a small amount of warm water or milk, for approximately 15 to 30 minutes before adding it to the other ...


2

There are special glass jars made to protect herbs from damaging uva/b rays, proven to maintain freshness. Granted, these little jars are designed for a "different" kind of herb, I, on the other hand, use them for my ultra expensive, direct from the middle east saffron. Keep an open mind and enjoy your saffron!!! www.herbpreserve.com


1

Searching for information about the taste of saffron, it seems that there are two camps - saffron that tastes of chlorine or plastic, and saffron that tastes/smells indescribably like saffron, perhaps earthy or like hay. Although it can taste bitter when used in larger amounts - e.g. a dash rather than a pinch. Some people find it can taste metallic or ...


1

According to McGee in On Food And Cooking (p. 423) the liquid should be warm or hot but he doesn't specify a particular temperature; an interesting aside is that he says while the main pigment is water soluble adding some alcohol or fat will disolve additional carotenoids. Here's the quote in full: Saffron is typically used in small quantities - a few ...


1

One gram does seem like too much saffron. From what I've seen, most recipes call for 1 pinch to 1/2 teaspoon of saffron. To make a pound of saffron, over two hundred thousand stigmas from crocus sativus flowers must be harvested by hand. That's why saffron is the world's most expensive spice, and also why so there are so many fakes on the market. ...



Only top voted, non community-wiki answers of a minimum length are eligible