SC - Estimating Crowds
bill mayfield
wpmay at hotmail.com
Tue May 9 20:17:26 PDT 2000
Leah Neumann wrote, re: saffron
>It just tastes ICKY????? Maybe I don't use it right?
>This weekend was the third recipe I've tried it with
>and it seems alot of people don't like it. I was just
>curious if there was something that can be used
>instead.
Hmmm, we have recently had several discussions about saffron on the list.
Generally, a recipe calls for a few threads of saffron placed in a
warm liquid until the color comes out, then the saffron strands are
removed and discarded. This lends a yellow color and subtle flavor to
food. You should barely be able to taste it.
In a previous "saffron" thread, Hauviette said:
> ...I think you might have not had good saffron or maybe not enough or
> maybe too much. I have found that the use of saffron should be done with
> respect for the characteristics of the spice. I have found it to have a
> buttery flavour, very round and fat. Maybe that's my tastebud's reaction
> to the chemicals in the spice?
If *many* people are able to taste it and are objecting to the taste *perhaps*:
1.) you are putting in WAY too much saffron
- -- or --
2.) you are not removing the saffron strands from the liquid and
instead are mixing them into the dish
- -- or --
3.) you have safflower petals instead of saffron (crocus stamen).
These give a weaker color, and apparently a stronger flavor
While it is true that a few people don't care for the taste of
saffron, it is highly unlikely that if used correctly saffron will be
objected to by a *large number* of people. It is generally barely
noticeable. That's why i and others suspect you are using it wrong,
or have something that isn't saffron...
Anahita al-shazhiyya
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