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Spices - Saffron fans?
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<blockquote data-quote="Marguerite" data-source="post: 399721" data-attributes="member: 1991"><p>Try making your own ras el hanout. It's basically Moroccan mixed spice. These days I make my own spice blends, including making my own curry powders.</p><p></p><p>Saffron - I love it, but I don't use it in everything that calls for it. Saffron is expensive but it is also very delicately flavoured. There's not a lot of point putting saffron in recipes that are strongly flavoured elsewhere, other than the colour. And turmeric can give you the same colour (close). Some of my curries need to have the strong yellow colour, or they look very unappetising. Beef korma, for example, can look revolting because the combination of stewed beef plus yogurt can look grey. But saffron or turmeric (I tend to use turmeric in curries and Moroccan) is a cheap option.</p><p></p><p>Where I can't do without saffron, is in risotto. </p><p></p><p>Another important thing I've found with saffron - how to use it. Please do not do what too many TV chefs do, and chuck in some saffron threads into your stew. You will get yellow 'hot spots' and the trace of threads will still be there in your finished dish. Also, you need a lot more saffron threads to get the same effect, if you just toss it in.</p><p></p><p>No, the best way to use the saffron - before you start cooking, put the saffron threads into your dry pan, and toast them on the heat (no oil, nothing but saffron) until the threads darken slightly and go crisp. Then put the toasted saffron threads into your mortar along with a half teaspoon of moderately coarse salt, and a chopped clove of garlic. Grind away, if you toasted it well it won't take long. I have ground it well and easily, even without the garlic. The salt helps break it up. The paste goers a beautifully intense orange colour, and you then scrape it into your casserole.</p><p></p><p>I used to steep saffron threads in hot water (or hot stock) but found I did not get as good a result. My toasting method is for me the way to get the best result. Steeping the saffron is still a better alternative than just chucking it in.</p><p></p><p>We get most of our saffron in Australia, imported from Iran. However, there is an increasing production of saffron in Tasmania. It is too warm for us here in Sydney to grow saffron.</p><p></p><p>If you eat Moroccan food, have you tried making your own pickled lemons? I've made jars and jars of them, I use them sparingly in Italian food too. I can't believe the price of a jar of pickled lemons from the providore's. They are tiny and cost about $5 each. If I make them myself, I can do ti for $5 for a huge jar full. And most of that is the price of the jar! </p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 399721, member: 1991"] Try making your own ras el hanout. It's basically Moroccan mixed spice. These days I make my own spice blends, including making my own curry powders. Saffron - I love it, but I don't use it in everything that calls for it. Saffron is expensive but it is also very delicately flavoured. There's not a lot of point putting saffron in recipes that are strongly flavoured elsewhere, other than the colour. And turmeric can give you the same colour (close). Some of my curries need to have the strong yellow colour, or they look very unappetising. Beef korma, for example, can look revolting because the combination of stewed beef plus yogurt can look grey. But saffron or turmeric (I tend to use turmeric in curries and Moroccan) is a cheap option. Where I can't do without saffron, is in risotto. Another important thing I've found with saffron - how to use it. Please do not do what too many TV chefs do, and chuck in some saffron threads into your stew. You will get yellow 'hot spots' and the trace of threads will still be there in your finished dish. Also, you need a lot more saffron threads to get the same effect, if you just toss it in. No, the best way to use the saffron - before you start cooking, put the saffron threads into your dry pan, and toast them on the heat (no oil, nothing but saffron) until the threads darken slightly and go crisp. Then put the toasted saffron threads into your mortar along with a half teaspoon of moderately coarse salt, and a chopped clove of garlic. Grind away, if you toasted it well it won't take long. I have ground it well and easily, even without the garlic. The salt helps break it up. The paste goers a beautifully intense orange colour, and you then scrape it into your casserole. I used to steep saffron threads in hot water (or hot stock) but found I did not get as good a result. My toasting method is for me the way to get the best result. Steeping the saffron is still a better alternative than just chucking it in. We get most of our saffron in Australia, imported from Iran. However, there is an increasing production of saffron in Tasmania. It is too warm for us here in Sydney to grow saffron. If you eat Moroccan food, have you tried making your own pickled lemons? I've made jars and jars of them, I use them sparingly in Italian food too. I can't believe the price of a jar of pickled lemons from the providore's. They are tiny and cost about $5 each. If I make them myself, I can do ti for $5 for a huge jar full. And most of that is the price of the jar! Marg [/QUOTE]
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