Saffron?
Posted by Sea_of_Green on Apr 24, 2008 · Member since Feb 2008 · 2515 posts
So, my mom was out shopping a few days ago, and since she'd heard somewhere on food network that it's the most expensive spice, blah blah blah, she decided to buy it and see what all the hype was about.
Well, she made some tofu with it last night, and all's I's can say is I don't see what the big deal is. I actually can't stand it. It's too...something for me. Maybe to 'exotic'. I know it's no tthe spiciness of it that throws me off, because I <3 spicy.
Do any of you have any recipes that you like with saffron? I want to like it but it makes me queasy
Spicy?
I dont find saffron to be spicy at all. More kind of flowery and savory. I have always read that you have to steep it to get the flavor and color at its peak.
I typically put a few strands in rice water and simmer it for a little bit before bringing to a boil and making the rice. Makes a lovely creamy risotto type dish as well.
I do buy the little jars in the ethnic 'Spanish' section of the grocery store. Much more affordable than the McCormick tiny jar! Perhaps I am buying mild versions. hhmmm
If it was "powdered saffron", you got took. Like paprika, saffron is one of the most adulterated and falsified spices on earth, precisely because it's so expensive.
As Cali says, for best results steep the threads (which are the stamens of the saffron crocus) in hot water and make an infusion. Real saffron is not at all spicy; it has a mild, mushroomy type flavour but is most admired for its colouring properties. Some people say it tastes mossy, reminiscent of the outdoors.
It's most often used to colour rice dishes and sauces. For a sauce, infuse a small amount (a pinch of whole threads) in a very small amount of hot water, like say 1/3 cup. For rice, a big pinch in say 3/4 cup, and add to your rice dish with the regular cooking water.
I like to add a tiny pinch to a cup of coffee-with-milk.
As for using it with tofu, well...I'd never thought of it. It goes better with rice dishes, vegetables and sauces.
At the restaurant I work at sometimes we have a saffron rice pudding that's reeeaally good
I love saffron, and I also don't think it's 'spicy' at all. It's more of a..rich..spice-y kind of spice (as in very spiceish..not spicy....)
Uhhhh :uhoh:
Thanks you guys for the recommendations on rice, maybe i'll try it thataway.
Yes, I get it now. You mean it's kind of pungent, a "dark" savoury type flavour. Use just a tiny pinch of threads at a time, and infuse it.
Yes, you may have used a little too much, a little goes a long way, like tumeric (which is ghastly if overused).
I love saffron, and I also don't think it's 'spicy' at all. It's more of a..rich..spice-y kind of spice (as in very spiceish..not spicy....)
Uhhhh :uhoh:
Hahahahah, I love this response! Any English teacher would kill you for that paragraph, but I get what you're saying! :)
Every time I see this thread, Donovan starts singing Mellow Yellow in my head:
"I'm just wild about Saffron, and Saffron's wild about meeeheee...."
Yup....I'm old! ;D