"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-15-2012, 09:15 PM   #1
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
ISO saffron suggestions (rice?)

I had meant to try saffron in my cooking a couple years ago, but somehow I got sidetracked. I have 0.02 oz. Trader Joe's Spanish saffron (threads). I'm worried about that all spices gradually use their potency and flavor with time, and I think I should use my saffron ASAP.

Can anybody give me some simple starter recipes using saffron? Maybe just plain saffron rice? Or maybe a bit more complex than that, but I'll prefer a recipe that doesn't require a lot of buying ingredients. I want to start out simple.

Your ideas? TIA

__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 02-15-2012, 09:21 PM   #2
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
It's great in rice or couscous - the best way to use it is to soak it in hot water or broth first, then use that as part of your liquid measurement.

Saffron is also great in seafood and chicken recipes, paella, etc. I use it when making steamed mussels with butter, shallots, garlic, and dry white wine.
__________________

__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 02-15-2012, 09:43 PM   #3
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
It's at its best in paella, especially if you use the right rice. Bomba is probably best. But other medium grain rices work, like arborio that's easier to find. .

A paella doesn't take many ingredients. You've probably already got most of it, paprika, garlic and tomatoes. Sort of a backward rissoto. Cook the garlic, tomato, whatever greens you want, and shrimp of chicken with paprika and saffron to make a stock and reduce it to concentrate the flavor, and then add the rice and simmer untouched and uncovered until all the free stock is absorbed. That absorption is what proper paella rices are good at. (Over an open wood fire, is nice too. Gives it a touch of smoke.) You cook it over a burner or fire, because you want the important crispy layer on the bottom. Nothing fancy. The dish began as a meal to fix in the field with whatever small meat wasn't fast enough to escape.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 02-15-2012, 10:26 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Risotto Milanese.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-15-2012, 10:39 PM   #5
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
I have my own paella recipe that used to be great except that it relied on a package rice ingredient, Uncle Ben's brown rice. I've never been able to reproduce the recipe since UB terminated the product, although my many guests said they loved it. It didn't use saffron. (That's one reason I hate brand ingredients. If they withdraw it then your recipe is killed.)

Is there just a simple saffron rice recipe that anybody could recommend? That might be a good starting point for me to appreciate saffron without complicating and confounding ingredients.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 02-15-2012, 10:46 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Parmesan & Saffron Risotto


6-8 C Chicken Stock
4 Tb Butter, divided
1 C Onion - minced
1 C Arborio Rice
C White Wine
tsp Saffron Threads
1 C Parmesan Cheese

Heat the stock to a simmer and maintain at that temperature during the cooking process.

In a saucepan, melt 2 tablespoons of the butter and sweat the onions for about 10 minutes over low heat.

Add the rice and stir to coat the rice with the melted butter. Cook for a few minutes.

Add the wine and reduce until almost dry.

Add a cup of the stock and stir frequently while boiling gently.

When the stock is almost absorbed, add another half cup and continue to cook, stirring frequently.

Continue adding the stock a half-cup at a time and cooking for about 20 to 25 minutes.

In the last 10 minutes, add the saffron and stir in.

When the rice is tender and creamy, add 2T of butter and the cheese.

Mix in and serve.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-16-2012, 12:13 AM   #7
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Thanks Andy, that's getting close. I have all that stuff except the specific rice. Does it require Arborio or can I substitute another rice? I favor long grain rice...

I had thought you should soak your saffron in water or some other liquid for use...

Is there a basic saffron rice or is your suggested recipe it?
__________________
Greg Who Cooks is offline   Reply With Quote
Old 02-16-2012, 12:27 AM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,778
since saffron id delicate as well as expensive, using it in simple dishes that have other delicate ingredients is the way to go.

besides paella, saffron scalliops comes to mind. or saffron scrambled eggs.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 02-16-2012, 12:33 AM   #9
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Yeah but I already bought it and I'm worrying that it will lose its taste before I use it. Price really isn't that important now, and TJ's has good prices anyway. Probably didn't cost over $20-$30... (That's a joke, it was probably about $4-$5. Looks like enough for about 3-5 dishes.)

I'm tempted to try Andy's recipe. I could add shrimp to that and make it a one dish recipe, right? Maybe throw in some peas and carrots? Carrots sooner and peas towards the end maybe? Saute the shrimp and set aside before starting the risotto, then return them to the dish midway?
__________________
Greg Who Cooks is offline   Reply With Quote
Old 02-16-2012, 12:37 AM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,778
lol, if it already lost it's taste, then it wouldn't be any better in any recipe.

i've gotta stop trying to be helpful and just be a wise ass.
__________________

__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Reply

Tags
rice

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.