| AspenHill |
| (Sponsor) |
| 21/03/07 05:20 AM |
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Saffron
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OK, cooks, I plan to begin production of saffron. I will be buying bulbs and growing them free range in my little valley here. With this area being quite popular with culinary arts I expect good sales when I am able to harvest enough.
What kinds of recipies have you used this plant in?
| EricD |
| (.416 member) |
| 22/03/07 10:34 PM |
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Re: Saffron
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Ann,
I've often used saffron in various curry dishes. And also in a bouillabaisse I sometimes make. It's definately expensive stuff, but luckily you usually only use a tiny bit at a time.
I don't have any recipies to show you, as these dishes are usually made up as I go depending on what contents I have on hand.
Good luck with your saffron production!
Erik
NitroX
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| (.700 member) |
| 22/03/07 10:50 PM |
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Re: Saffron
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Paella with the rice.
Are you sure saffron grows in your climate?
| AspenHill |
| (Sponsor) |
| 23/03/07 11:38 AM |
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Re: Saffron
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Yes, I am sure. I can mulch the bulbs or even take them up if needed. I have a southerly facing bank that will run planting zone 5 and saffron will survive. I am also going to do ginseng and look at some other types of renewable plants that will grow here.
| AzGuy |
| (.333 member) |
| 23/03/07 01:09 PM |
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Re: Saffron
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You are not going "veggie" on us are you?
| AspenHill |
| (Sponsor) |
| 24/03/07 03:15 AM |
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Re: Saffron
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Veggie? Ha!
Good one, nope just want to make money off of them.
| eljefedouble |
| (.300 member) |
| 25/03/07 03:52 AM |
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Re: Saffron
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Ann,
saffron here in India and subcontinent is used often in Paella equivalent, called Biryani.also in various 'heavy' curries'If you've ever eaten out in an Indian restaurant, ask for Murg Musallam -which is chicken cooked in a major blizzard of butter and a slew of spices-now you get the idea?
USe must be prudent as it is an acquired taste, and an OD will give a strong aftertaste and mask the rest of the ingredients.
An infusion/tea is touted to be good for upper respiratory tract infections, colds etc by practitioners of Indian medicine.
usual technique for Biryani is to soak a few strands in half a glass of hot milk for about 30-40 min and add it to the the concoction of rice + other ingredients when rice is in final stage of cooking.
You can also use this milk+ saffron or Hotwater and saffron in other meat cooking.Sorry am not a vegetarian!
best,
Axx
| Yochanan |
| (.375 member) |
| 06/04/07 07:05 AM |
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Re: Saffron
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Ann,
I use saffron in cakes, pancakes and with various soups, stews, risottos etc. It's a must for Persian pilaf rice
Saffron is a very time consuming crop to harvest.
Cheers
Johan