Using, Growing and Storing Saffron
By Brenda Hyde
Saffron is a unique spice that is costly yet since so little is used in
dishes you don't need to keep much on hand. I've read comments
from people who felt it didn't added as much flavor as they thought
it would, considering the cost. This is probably due to the quality of
the saffron they purchased. True saffron comes from collecting the
stigmas of crocus sativus. You can buy it as threads or as a powder.
Often safflower is substituted, it's sometimes known as Mexican or
American saffron, and the flavor is no where near the same though
the color is similar. Saffron threads should have an orange tip. If
not, they may be dyed, so avoid them. If you can find out a coloring
strength of what you are buying, you'll want it to be at least 220,
which is a good strength.
If you cannot find true saffron then you can use turmeric instead
in recipes. It's often known as Indian saffron, and has a strong
flavor, so not much is needed. The color will not be as deep,
but it's really the flavor you should be looking for, not the color.
How do you use saffron threads? There a couple of methods
you can use to get the most flavor. You can add the threads
to hot liquid that is going to be used in the recipe and steep the
threads for at least 20 minutes. Then add the liquid and saffron
as directed in the recipe. You can also lightly (VERY important
not to scorch the threads) toast saffron in a frying pan for a few
minutes. Then crush them to a powder and add to your dish as
is, or steep as mentioned above. If you buy saffron powder you
can use 1/8 tsp. powder when it calls for 1 tsp. of threads.
SAFFRON COLOR AND FLAVOR
There are different types of saffron--but the key is no yellow. It's been
known that some companies will use the yellow stamens to increase
weight but they have no flavor--good saffron may be orange, or even
red but not yellow. If you see saffron labeled as Turkish, American or
Mexican saffron it is not true saffron and will create the color but not the
flavor. Also a note- saffron gives a yellow color to dishes when used,
even though the saffron itself should not be yellow. Powdered saffron
does not have to soaked, though some cooks still do this to squeeze
out every bit of flavor into their dish.
Saffron can be used in rice dishes, breads, puddings, couscous,
soups, stews and desserts. The following recipes will give you an
idea of how to use saffron.
Sweet Saffron Bread
Ingredients:
3 teaspoons sugar
1 package dry yeast
1/4 cup warm water
1/4 cup soft butter
3/4 cup sugar
1 teaspoon salt
1 cup milk
3/4 teaspoon saffron
3/4 cup hot water
6 cups flour
1/2 cup seeded raisins
1/4 cup currants
1/4 cup almonds -- chopped
Blend 3 teaspoons sugar and yeast in a small bowl. Add the
lukewarm water and allow the yeast to dissolve. Cream butter
and sugar and salt in a large bowl. Pour the milk over creamed
mixture, stirring until smooth. Add saffron to hot water and let
stand 10 minutes. Strain the saffron and stir the infused water
into the creamed mixture. Add the yeast and sugar water. Stir
until smooth. Sift 3 cups of flour. Blend 1 cup of the flour with
the raisins, currants and almonds in a bowl, until coated. Add
to the dough and mix well. Add the rest of the flour and knead
with your finger tips on a board until very smooth. Place dough
in a large bowl, cover with a towel and let rise in a warm place
for 2 hours or until doubled in bulk. Cut dough in half and knead
each half on a lightly floured board. Form into loaves and place
each in a buttered, lightly floured loaf pan (9×5×3). Let rise again
in a warm location for 1 hour or until doubled in size. Bake in a
preheated 300º oven 45 minutes. Remove from oven and allow
to cool. Makes 2 loaves.
Saffron Tea
Ingredients
3 cups water
1-1/2 cups whole milk
12 saffron threads
2 cardamom seeds, crushed
6 green or black tea bags
4 tsp. granulated sugar
Soak the saffron for a few minutes in a small amount of warm water,
and rub with your fingers until the water darkens. Heat this saffron
water, 3 cups water, milk, and the cardamom in a pot until it comes
to a boil. Simmer for 5 minutes then add the tea bags and boil for a
few more minutes. Strain into four teacups and sweeten with sugar.
Parsnip Puree
Ingredients:
1 pinch saffron threads
2 tsp. fresh lemon juice
4 parsnips, peeled and cubed
2 tbsp. butter
1/2 cup half and half or cream
Add the saffron to the lemon juice and allow it steep as the parsnips cook.
Cover parsnips with water to cover in sauce pan and cook until tender.
Drain parsnips and combine with remaining ingredients in the bowl of a
food processor. You can also use a blender. Blend until smooth, scraping
down sides if necessary. Serve warm.
Basic Saffron Rice
Ingredients:
1/8 teaspoon powdered saffron
2 cups boiling water, divided
2 tablespoons butter
1 cup uncooked long-grain white rice, (do not rinse)
1 teaspoon salt
Steep the saffron in 1/2 cup boiling water. Meanwhile, in a skillet (with a
tightly fitting cover) melt the butter over medium-high heat. Stir in the rice
and salt. Cook, stirring constantly, until the rice begins to absorb the butter
and becomes opaque. DO NOT brown the rice. Quickly pour in the remaining
1 1/2 cups boiling water along with the saffron water. Cover immediately and
reduce the heat to low. Cook 20 minutes or until the liquid is absorbed. Do
not remove the lid while the rice is cooking.
NOTES: This is a good basic recipe with a mild flavor. Good for topping with
seafood or shrimp. You can jazz up the recipe even further by adding one or
more of these ingredients:
1 tsp. cumin seeds (sautéed with the rice in first step)
1 inch Cinnamon stick (removed before serving)
3 cardamom pods, crushed
3-4 whole cloves (removed before serving)
1/2 tsp. Black Peppercorns (remove before serving or grind beforehand)
1-2 cup frozen or freshly cooked green peas
chicken or vegetable stock instead of water
About the author:
Brenda Hyde is a writer, wife, mom to three and editor of Old Fashioned Living.com. She
lives in the Midwest with her family and their kitty Daisy.
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