|
|
Post by wallycat on May 26, 2021 18:54:02 GMT -5
I have some super old saffron. So old, I got it before I was married, living in Paris, given to me by a culinary student (short story and not interesting at all).... Do you use it? Is it indispensable? Can you "make do" without it in a recipe?
|
|
|
|
Post by emma on May 26, 2021 20:42:25 GMT -5
I say, "Use it!" Pamper yourself because saffron is the most expensive spice in the world (think of the thousands of crocus needed to make 1 cup. For special occasions such as paella and my favorite pilaf, I use some saffron I bought in a Spanish market, many-many years ago. Other times, I substitute a little turmeric for the color and approximate taste.  "Add a tantalizing flavor and aroma to your signature dishes using Shank's Spanish saffron! This Spanish saffron comes in a bottle containing 7 grains, approximately .42 grams or ,014 ounces. {there are 453.592 grams in a pound}. The grains have a stringy appearance and a vivid red color. Capable of being used in a variety of cooking and baking applications, Spanish saffron can be used to make bouillabaisse, paella, risotto, and other dishes. A common component of Indian, Asian, and European cuisine, saffron is a very pungent and strong spice, and a little is said to go a long way. Steep the saffron in broth or hot water before you add it to your recipe to attain the strongest flavoring." ------------------------------------------- Saffron doesn't "go bad", but loses some flavor with age. |
|
gilgamesh37
Politicos
I have made 82 posts
Right now I'm Offline
I joined September 2016
I've received 12 likes
My gender is Female
|
Post by gilgamesh37 on May 27, 2021 9:57:03 GMT -5
I love it but use it sparingly because of the cost. I have a small jar from Penzey's, but then my boss got a HUGE (in saffron terms) container of Iranian saffron from a student as a thank you for something. Boss is a great cook, but doesn't do spanish/mediterrean, so passed it on to me. Seriously the package was a 5" diameter circle and about 3/4" high---so much saffron! it's not quite as potent as the $$$ stuff but it works fine and I don't feel pangs of guilt in using it.
|
|
|
|
Post by PattiA on May 27, 2021 13:13:50 GMT -5
I also love it. I always have some and I use it carefully. It doesn't take very much saffron to make an impact on a dish.
|
|
