That's what I used to say to my Brazilian girlfriend...
Tahdig
- Thread starter Barriehie
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- persian cuisine rice
Barriehie
Über Member
karadekoolaid Brazilian rice!!!
JAS_OH1 So I'm doing this on an induction hob as opposed to the oven. Maillard starts around 280°F 'ish so when I got to that I gave it 18 more minutes and bumped the temp up to 320 °F. Step by step...
JAS_OH1 So I'm doing this on an induction hob as opposed to the oven. Maillard starts around 280°F 'ish so when I got to that I gave it 18 more minutes and bumped the temp up to 320 °F. Step by step...
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The one thing I did find what that it took far longer to get a good result than I expected in the oven, so I'd expect the same in a pan. I know the potatoes version in my big skillet was over an hour. It could have been much longer I'd have to check my records.
Barriehie
Über Member
You know me, always the engineer...
I need a more "liquidy" layer on the bottom for a more even and thorough browning. Easy enough with adding some of the parboil water to the pan after melting the butter and adding the rice layer. Didn't use the saffron and fruits since I'm still in process refinement mode.
JAS_OH1
Forum GOD!
Saffron is far too precious to waste on experimental development! I'd eat it as is though.You know me, always the engineer...
I need a more "liquidy" layer on the bottom for a more even and thorough browning. Easy enough with adding some of the parboil water to the pan after melting the butter and adding the rice layer. Didn't use the saffron and fruits since I'm still in process refinement mode.
Barriehie
Über Member
Yep, I'm eating it. Debated buying saffron; one jar is 1/3 of a weeks eating budget. Will see when I get hands on tomorrow...
JAS_OH1
Forum GOD!
You could probably grow it if you wanted.
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You can buy depending on how you dry it depends on whether you get the flavour or the colour. You need to mix drying times to get both.
I have over 400 saffron bulbs from a friend who died.
Barriehie
Über Member
Just looked them up with one of my vendors and out of stock till next fall and $1/plant. I'll get an email when they're in stock...
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Perhaps look at what's needed to dry the stamen to get the best colour or the best flavour from them before you buy. Using them fresh doesn't yield much if either because a compound I can't remember the name of gets created through the drying process.
Barriehie
Über Member
Thank you.
I have a jar with the little envelope of threads inside. I overbought during the saffron challenge and I doubt I’ll use it, so if you’re comfortable doing so, send me a mailing address of some sort backchannel and I’ll send it down to you, free of charge. I’d just as soon see someone get some use out of it.