carnivore
Senior Cook
I have a lot of recipes that call for saffron, but I've always left it out until recently. I finally found a mail order source where it wasn't too expensive, and finally tried it in some risotto. My girlfriend and I thought it tasted like plastic.
So, is this normal or did I get a bad batch? I figured that since it was so rare & prized, it would taste better than a melted disposable cup.
Also, I have recipes that call for a tsp of saffron--that's at least $5 by my math. Why is this spice so important?
Just wondering if my taste buds are working...
So, is this normal or did I get a bad batch? I figured that since it was so rare & prized, it would taste better than a melted disposable cup.
Also, I have recipes that call for a tsp of saffron--that's at least $5 by my math. Why is this spice so important?
Just wondering if my taste buds are working...