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Does Saffron Go Bad? cooking ideas.... - Page 2

post #31 of 38

Rice pudding with spices and speculoos

 

Another nice way to use your saffron is in rice pudding. Here I used it together with other spices like cinnamon and green cardamom. Usually you get 5-6 times the volume of milk to 1 volume of rice. Rinse the rice first, long rice, short grain or even broken rice is ok. Bring the milk to a boil, add spices and set aside to get a spices infused milk. Bring to a boil again and add the rinsed rice and a chunk of butter that will (hopefully) prevent the rice from boiling over. Reduce the fire to low, lid on for as long as it takes for the rice to soften and to absorb nearly all liquid. At the end, add sugar to taste and stir to make the rest of the liquid go; if you like a stronger saffron taste, add saffron steeped in milk in this last stage only! 

 

Transfer to the fridge when cooled. Take the same volume of cream as the raw rice you used, add sugar if necessary and whisk halfway into peaks. Fold gently into the now stiff cold rice mass. From no on the rice will no longer stiffen up. Serve; I used a bottom layer of crumbled speculoos cookies, Belgian of course, what else.

 

 

post #32 of 38

Just to clarify, saffron does not "lose its flavor when "cooked." Not sure how that came up.

 

"For general cooking, it's best to add saffron early on in cooking so its flavor can infuse into the other ingredients."

 

From here.

 

'Gambas al ajillo' wouldn't be Gambas al ajillo if it weren't for the saffron cooked in the hot oil. Lovely to soak up with bread. 

 

I've had saffron last quite a long time, if stored in a cool dry place out of the sun - which is good advice for any spice and/or oils. 

 

As far as using, it depends on it's application, but generally crushing it up and adding to some very hot water extracts much flavor and it spreads it around if you add the water or stock to rice. This is crucial for paella. I measure it in the palm of my hand. I also agree that too much saffron can ruin a dish. Easily. 

post #33 of 38

From;  http://www.bbcgoodfood.com/glossary/saffron

 

Prepare it

To draw out the colour and to ensure that it's evenly distributed throughout the dish it's to be added to, steep saffron threads in a little warm water, stock, milk or white wine for about 30 minutes before using. Then add the liquid to the dish, usually towards the end of cooking. If you like, you can strain the threads out before you add the liquid, but it's a fiddly job, and the threads look good in any case.

 

post #34 of 38


It does lose some flavor as does any food. The only food that will never go bad is HONEY

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #35 of 38
Quote:
Originally Posted by chefedb View Post
 


It does lose some flavor as does any food. The only food that will never go bad is HONEY

And Twinkies. :lol:

post #36 of 38
Quote:
Originally Posted by Cerise View Post
 

And Twinkies. :lol:

 

Are twinkies food?  Debatable.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #37 of 38


In a damp climate Twinkies will go green

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #38 of 38

Wallmart ice cream sandwiches do not melt.

 

 

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