Celebrity & News
Love & Sex
Aspen Food and Wine
ShopStyle by POPSUGAR
POPSUGAR Must Have Box
Insanely Addictive ™
©2014 POPSUGAR Inc.
Do You Cook With Saffron?
Feb 28 2008 • By
I use it often, the tiniest amount goes a long way.
Ok I only knew what it is when I read it in Arabic lol
add i pinch of it to a mexican dish and mmmm....what a difference! :) i use a bit of it in garam masala (chickpea curry of sorts) and other indian dishes, too. i usually get a relatively large box (like pictured above) for about $8 to $11 dollars depending on size. not TOO expensive.
I would love to cook with saffron but since I am a poor student my grocery budget does not have room for its price
Saffron is going to get increasingly expensive for a while 'cause there is currently a worldwide Saffron shortage (something having to do with climates in the regions where it is usually grown I think). I work for a company that imports Saffron, and we aren't even offering anything over 1gr jars right now since it's too freaking expensive to stock it.
ok paska sounds really good right about now! i love saffron. and it always remind me of AbFab :)
we cook with saffron often in my family. i prefer the threads but always have a pack of the powder in case i'm out of threads. while it is pricey you can't compromise when it comes to flavour!! now that it's more readily available it's not as expensive as it once was. my favourite is our recipe for Paska (ukrainian easter bread) made with saffron and raisins.
I choose - other but I do not use Saffron at all even in recipes that demand it. I've had Saffron and I cannot detect any flavor at all and this was at a high end restaurant using the top of the line Saffron. The only thing I could tell was the saffron changed the color of the dish but added nothing to the flavor of the dish. So saffron get substituted with something equally as pointless - Turmeric - in dishes where that yellowy orange color is needed.
Sure, I'll use it if the recipe calls for it. I can find it relatively inexpensively at my local market.
I loooooove saffron. This makes me want to go make risotto right now.
If the recipe calls for it - yep.
Do you really need it? It's only used for color.
It's way reasonably priced at Trader Joe's!
Heck Yeah! My friends bring it back for me when they travel overseas ;)
yes, I like it but not sure how many threads to use to get good flavor. I've used it in a arroz con pollo recipe I make pretty often, but I am not sure I am using the right quantity of threads.
If the recipe calls for it then yes I use it.
i do...it has health benefits too.
if the recipe calls for it, why not? i love safron
I have never uses it, and have not had a recipe that called for it.
I've never wanted to make a recipe with saffron, but I probably wouldn't let it stop me. i've seen it reasonably priced at ethnic markets...course, I don't know how the quality of it is.
If the recipe calls for it - then yes :)
I plan on making a dish this weekend that uses it! Great post :-) Also nice to know some other places to get it as I had been having a hard time finding it.
Saffron is expensive, but you only use a little, especially if it's in powder form. I use it quite often, mostly for risotto, but I also poached fish in water with broth and saffron a few times, made a saffron-citrus sauce for chicken and fish once, and use it often when I'm planning on serving cooked rice as one of the side dishes, because yellow rice looks prettier than white/beige :-)
My Mother in law sends me saffron from sweden (yeah i know who'd have thunk it). At the holidays we make lucia katts (saffron buns) and she sends me enough to get me through the rest of the year also. But you can get it at a number of places, like the above mentioned world market, trader joes. Most supermarkets carry it and if you have an indian grocery you can certainly get it there for god prices.
Trader Joe's also has a good/inexpensive supply. I live in a state without a Trader Joe's and I am pretty far away from a Cost Plus/World Market but have good friends that send me care packages with this kind of stuff.
Feel the back-to-school spirit with PB&J dip
— Rachael Ray Show
The next big chef to launch a cookware line
Whoa! This ice cream changes color as you eat it
— The Huffington Post
The priceless reactions of kids eating cow tongue
— Grub Street
Your next barbecue is nothing without these veggie burgers