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saffron
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Posted: Sep/24/2006 4:16 PM PST
Hello and good aftteroon to all! Got a question? I recently got some saffron in the mail it is reddish in color and I have never use it before so not sure what or how to use it can someone help me out here? |
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Posted: Sep/24/2006 4:38 PM PST
oohhhh...count yourself lucky, Rita!  saffron is EXPENSIVE! i've never cooked w/it but i've seen it used on cooking shows. they say not to use too much as the flavor can overpower your dish. did you know that saffron comes from the Fall blooming crocus? i've got just one Fall crocus. not enough to save the stamens(saffron) from.
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Posted: Sep/24/2006 4:54 PM PST
oops...shoulda said stigmas, not stamens. thanks for the info, Ron.
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Posted: Sep/25/2006 1:33 AM PST
A pinch to rice A pinch to pickles A pinch to any dish you want to have color and fragrance. I think saffron may be one of the most expensive herbs ever. |
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Posted: Sep/25/2006 4:33 PM PST
Gosh!! thank you for all the infomation did not none of that stuff so you help me out a lot bye for now! |
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Posted: Oct/13/2006 3:53 PM PST
U go gurl! Vera |
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Posted: Oct/24/2006 10:19 PM PST
I hear saffron cake is a great way to get the full flavour of saffron. I didn't have a recipe so I found one here. [URL="http://www.greenchronicle.com/connies_cornis h_kitchen/saffron_cake.htm"]Saffron Cake[/URL] Enjoy! |
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Posted: Mar/04/2008 10:04 PM PST
I think one of the best things you can do with it is add it to a paella, the graet spanic recipe. For example: The Real Paella Recipe Ingredients for 4 persons 1 medium chicken 1 medium rabbit 2 medium ripe chopped tomatoes 165 grs. wide green bean ( spanish-bachoqueta) 130 grs. large white lima beans ( spanish-garrafon) 1 level teaspoon of saffron 3 cups of spanish rice 8 cups of hot water or ( even better chicken broth) olive oil ( enough to cover the bottom of the paella pan) salt ( to taste) 1 level teaspoon of sweet red paprika First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge. Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture. For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans |
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Posted: Apr/27/2008 7:30 AM PST
I cook quite a bit with saffron.  I am very interested in growing these bulbs. As I have finally located a source, I am curious about growing this one in colder climates - region 4 to be exact. How many bulbs could I order if I am looking for an annual harvest of about .5 grams?
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Posted: Apr/27/2008 10:23 AM PST
I can't afford saffron, and I doubt that my hubby would want anything exotic made with it. He's the typical meat and potatoes man. (Nothing wrong with that, mind you.) I have heard that it takes quite a LOT of flowers to make up a container of it for kitchen use. Perhaps there's info on line about that. |
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