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I'm not mad about Saffron?


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Old 27-02-2015, 17:20
Toby LaRhone
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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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Old 27-02-2015, 17:55
JulesF
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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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Old 27-02-2015, 18:02
postit
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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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Old 27-02-2015, 18:40
Toby LaRhone
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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.
Yes, bay leaves too - but they're not the price of gold.
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Old 27-02-2015, 19:29
Yosemite
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Anyone here an ambassador for saffron?
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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Old 27-02-2015, 23:16
Iggy's Boy
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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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Old 27-02-2015, 23:35
Toby LaRhone
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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.
I know it's Friday but it's a bit early.
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Old 28-02-2015, 12:21
walterwhite
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What's with the ? in the title?

I'm Ron Burgundy?
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Old 01-03-2015, 08:55
Isambard Brunel
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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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Old 01-03-2015, 09:00
mklass
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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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Old 01-03-2015, 09:09
walterwhite
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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........
How 'out of date'? It will probably still be ok.
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Old 01-03-2015, 12:04
bornfree
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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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Old 01-03-2015, 20:27
grimtales1
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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.
BIB: That was my first thought when I read the title
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Old 01-03-2015, 20:31
Toby LaRhone
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What's with the ? in the title?

I'm Ron Burgundy?
Read the Edit comment, walter.
Fat fingers
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Old 01-03-2015, 20:34
Toby LaRhone
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BIB: That was my first thought when I read the title
Well done you two.
Eggheads are auditioning.
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Old 01-03-2015, 21:04
gemma-the-husky
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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.
Just what I thought. Saffron is wild about me.
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Old 02-03-2015, 15:52
kimindex
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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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Old 02-03-2015, 16:05
Toby LaRhone
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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.
Can you distinguish the taste?
Could you detect by taste if your stock had saffron or didn't have saffron?
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Old 02-03-2015, 16:07
kimindex
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Can you distinguish the taste?
Could you detect by taste if your stock had saffron or didn't have saffron?
Yes. Otherwise I wouldn't use it.
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Old 02-03-2015, 21:00
degsyhufc
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Yes. Otherwise I wouldn't use it.
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Old 03-03-2015, 13:55
Utopian Girl
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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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Old 03-03-2015, 18:53
NoseyLouie
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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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Old 03-03-2015, 19:05
dragonrapide
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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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Old 03-03-2015, 19:22
Hotgossip
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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.
This is very true. I once bought some much cheaper saffron in a little Perspex box from an Asian food store and it was rubbish. I use saffron quite a bit and, as you say, you only need a few strands if it's good quality.

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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Old 03-03-2015, 21:04
Toby LaRhone
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I always add bay leaves when I'm making soup and also when I'm boiling up a carcase.
How many bay leaves do you need in an acid bath?

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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