Saffron, the jury's in.

[Crackle]

I know, 3rd thread of the day, well somebody's got to fill in when Greedo is rebuilding his computer.

I decided tonight I don't like Saffron. I don't use it often but it went in the Morrocan Tangine and as far as I'm concerned, spoilt it, made it taste bitter. I didn't think I liked it but now I'm sure. Am I right though or is there something that cannot do without Saffron?

 

[ianrauk]

very easy to use too much of the stuff.

 

[threebikesmcginty]

Donovan - he's wild about it!

 

[Crackle]

very easy to use too much of the stuff.

Yep, I think I overdid it but even so ......

 

[twentysix by twentyfive]

Save you a few pennies tho' won't it? - if you never buy it again.

To my knowledge I've never had it. So I don't miss it.

 

[ttcycle]

bitter? how much did you use and how did you cook it in? Shouldn't taste bitter unless there's a problem with the batch you used.

 

[Telemark]

you can't do a good paella without saffron

 

[twentysix by twentyfive]

bitter? how much did you use and how did you cook it in? Shouldn't taste bitter unless there's a problem with the batch you used.

What DOES it taste like then?

 

[Gerry Attrick]

Saffron is superb with shellfish or fish. However, as stated above, use a fraction too much and all is lost. As a tip, when adding it to dishes, work by colour rather than immediate flavour. If a pale yellow colour is reached, leave it at that, as if you keep adding it until it tastes right initially, it will be very bitter at the end.

Here endeth the lesson.

 

[Crackle]

you can't do a good paella without saffron

I knew someone would mention Paella and I'm going to make one soon but I'm wrestling with the Saffron dilemma now.

 

[ttcycle]

the best way I can describe the taste is like this:

if you have ever had thin cotton muslin (esp from India) that's been washed in very hot water - it emits a kind of cottony, aromatic smell- the taste is a bit like that but more subtley aromatic. Others may disagree! Cotton aromatic - doesn't sound particularly nice does it? haha

Just a pinch - break the stamens with the fingers into some water and add - just a tiny bit needed really.

Paella...hmmm yum- not the same without saffron!

 

[longers]

I've got some in the cupboard that I won't be using if anyone wants it posting?
It's been there a while but airtight and in the dark.

I think the flavour is too subtle for me.

 

[Crackle]

I've got some in the cupboard that I won't be using if anyone wants it posting?
It's been there a while but airtight and in the dark.

I think the flavour is too subtle for me.

I'll post my tagine B)

How much did I use. 6 or 7 half inch stalky things. It was meant to be 3 or 4 but I bodged the packet nudge and tipped it straight in.

 

[twentysix by twentyfive]

a kind of cottony, aromatic smell- the taste is a bit like that but more subtley aromatic.

Hmmmph - not something I've experienced (surprisingly B)) Perhaps I should have a go.

Perhaps too - I should harvest my crocus'es (pl?) and cash in.........

 

[ttcycle]

Perhaps too - I should harvest my crocus'es (pl?) and cash in.........B)

give it a shot- not to everyones taste - in only really works in certain dishes when too much can be overpowering and bitter.

Careful with those crocuses - you might poison yourself with the garden ones, wouldn't want that now!