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I'm not mad about Saffron? |
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#1 |
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Join Date: Mar 2013
Posts: 9,227
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I'm not mad about Saffron?
In the "scallops" thread Rorschach gave us a suggestion using saffron.
I just don't get saffron. Every time I've used it where suggested I've asked myself if I'd have noticed if I'd not included it. Not the colour, the taste. The answer is always "No". It's not about the price. It's that I fail to "appreciate" it. Anyone here an ambassador for saffron? Edit - bluddy "?" in the title
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#2 |
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Join Date: Aug 2009
Posts: 5,111
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I'm not keen. It tastes vaguely medicinal to me. I do like the radioactive colour it gives though!
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#3 |
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Join Date: Mar 2013
Posts: 10,699
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Saffron and bay leaves - both highly over-rated as far as I'm concerned. I'm like the Op, can't taste it and saffron is too damn expensive to use it for the sake of it.
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#4 |
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Join Date: Mar 2013
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Quote:
Saffron and bay leaves - both highly over-rated as far as I'm concerned. I'm like the Op, can't taste it and saffron is too damn expensive to use it for the sake of it.
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#5 |
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Join Date: Jul 2006
Location: England
Posts: 4,832
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Quote:
Anyone here an ambassador for saffron?
However, your stipulation that he must be "here" is a bit of a bugger because I doubt that he's a forum member. |
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#6 |
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Join Date: Jun 2007
Posts: 2,943
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I really miss saffron if it's not in my paella. It just adds that authentic Spanish flavour. Maybe you're not using enough? You want a good pinch steeped in hot stock. Obviously too much and it can taste a bit metallic but the right amount - delicious and unlike anything else.
Bay leaves - I do think they add a certain fragrant savoury something to a bolognese. These things may not scream out flavour but they give subtle extra dimensions to dishes in my very humble opinion. |
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#7 |
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Join Date: Mar 2013
Posts: 9,227
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Quote:
Donovan is mad about saffron.
However, your stipulation that he must be "here" is a bit of a bugger because I doubt that he's a forum member.
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#8 |
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Join Date: May 2012
Posts: 21,738
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What's with the ? in the title?
I'm Ron Burgundy? |
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#9 |
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Join Date: Mar 2006
Posts: 4,087
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I'm not convinced that bay leaves make a noticeable change to the flavour of my pasta sauces, but saffron makes a massive difference to rice. It completely transforms it to an early taste, that I'm sure will not be pleasant to some.
I find that 'less is more' when it comes to saffron. It's certainly an interesting flavour, but only as a hint. And then after you use it a few times, you find the taste of rice without it refreshing. Remember - saffron is extremely expensive because of the labour needed to produce it, not because of its flavour. It's nothing magic, you either like it or you don't. Not liking it doesn't make you 'wrong' or uncultured, any more than disliking cloves, cinnamon or ginger. |
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#10 |
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Join Date: Oct 2009
Posts: 3,309
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I am not a fan either, in fact I have one in the cupboard that has gone out of date because I never use it!,..... just don't get 'wonderfulness' of it........
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#11 |
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Join Date: May 2012
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Quote:
I am not a fan either, in fact I have one in the cupboard that has gone out of date because I never use it!,..... just don't get 'wonderfulness' of it........
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#12 |
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Join Date: Jun 2006
Posts: 13,434
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Saffron tastes like medicine because it is a natural antibiotic. But when soaked in hot water, the medicinal taste disappears I find.
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#13 |
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Join Date: Nov 2007
Location: St. Albans, UK, Team Wagner
Posts: 42,878
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Quote:
Donovan is mad about saffron.
However, your stipulation that he must be "here" is a bit of a bugger because I doubt that he's a forum member.
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#14 |
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Join Date: Mar 2013
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Quote:
What's with the ? in the title?
I'm Ron Burgundy? Fat fingers
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#15 |
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Join Date: Mar 2013
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Quote:
BIB: That was my first thought when I read the title
![]() Eggheads are auditioning.
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#16 |
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Join Date: Jul 2009
Location: UK
Posts: 17,858
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Quote:
Donovan is mad about saffron.
However, your stipulation that he must be "here" is a bit of a bugger because I doubt that he's a forum member. |
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#17 |
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Join Date: Jun 2003
Location: Cornwall (ex-London)
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I like saffron, too. I use it for my stock for couscous, for instance. I didn't like it at first but love it now.
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#18 |
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Join Date: Mar 2013
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Quote:
I like saffron, too. I use it for my stock for couscous, for instance. I didn't like it at first but love it now.
Could you detect by taste if your stock had saffron or didn't have saffron? |
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#19 |
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Join Date: Jun 2003
Location: Cornwall (ex-London)
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Quote:
Can you distinguish the taste?
Could you detect by taste if your stock had saffron or didn't have saffron? |
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#20 |
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Location: Up North
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#21 |
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Join Date: Feb 2008
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I don't mind saffron as in colouring my food - otherwise it's like TCP IMO.
Then Bayleaves - as a person/ veggie who has a library of herbs & spices - I'm mean boxes! I've got two bay leaf plants in the garden but again IMO, I can't taste them - useless herb IMO. I only add them because I bought/ grow them.
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#22 |
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Join Date: May 2007
Location: Glasgow - Land of everypoo
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Quote:
Just what I thought. Saffron is wild about me.
Quite rightly..Sorry couldn't resist, love Donovan ![]() I love saffron in the right dishes, like put through rice and home put together ice cream, it is just so blooming expensive (no joke intended..blooming arrgh etc.) For just the colour turmeric will do in curries, as the flavour does get lost..but in more delicate rice dishes, you can taste the saffron, it is mild perfumey and a hint of earth, but you do need to be a bit generous, I do two pinches if a recipe says one, and imo even if kept well, it does lose flavour quickly even buying it sealed in a little box. |
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#23 |
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Join Date: Jan 2008
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There is Saffron and Saffron. Unless you buy the expensive one which is wrapped in a very small orange sellaphane packet in a big jar Swarz or another similar one, you will find it tasteless. Using hte good Saffron you only need about 4or 5 strands to add flavour to a large pot of chicken soup or anything else you like to try.
Some of the cheaper Saffron is rubbish and tasteless. |
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#24 |
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Join Date: Jun 2008
Posts: 16,816
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Quote:
There is Saffron and Saffron. Unless you buy the expensive one which is wrapped in a very small orange sellaphane packet in a big jar Swarz or another similar one, you will find it tasteless. Using hte good Saffron you only need about 4or 5 strands to add flavour to a large pot of chicken soup or anything else you like to try.
Some of the cheaper Saffron is rubbish and tasteless. Bay leaves I just couldn't live without. I use them in stews, casseroles, curries and I make a lovely red cabbage dish and if I forget to put a couple of bay leaves in, the taste is nowhere near as good. I always add bay leaves when I'm making soup and also when I'm boiling up a carcase. |
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#25 |
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Join Date: Mar 2013
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Quote:
I always add bay leaves when I'm making soup and also when I'm boiling up a carcase.
![]() Anyone remember the Apprentice episode where they were in a professional kitchen and one of them had never seen saffron? The resident chef told her to be sparing as "it's really expensive". He then left her. She dabbled, couldn't understand it's purpose and threw the whole lot in ![]() Edit: here's a useful link http://wordinvegways.blogspot.co.uk/...l-vs-fake.html |
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