The CookingBites recipe challenge: saffron

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TastyReuben said:
Onto the taste - I again defer to MrsT, because she’s the expert in all things Amish, and the first thing she said, while I was still boiling and toiling was, “Oh my god, it smells so good in here…like the Bird-in-Hand in Intercourse!”
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I'm so glad you added the explanation. I was left wondering for a moment there
 
Written up

Recipe - Roasted Saffron Cauliflower with Date Dressing

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SatNavSaysStraightOn said:
I'm be writing this up in the next couple of days.

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In this case, for an entire large head of cauliflower, I had to make up a second batch of saffron and go again.

I filled 2 roasting trays with the cauliflower.

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And there's a great date vinegariette dressing that goes over this as well.

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I can't wait until tomorrow night's evening meal. The flavour was amazing. So floral and totally not what we were expecting.
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Colorful and creative. Love it.
 
SatNavSaysStraightOn said:
I'm so glad you added the explanation. I was left wondering for a moment there
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Yeah, several years back someone here in Ohio (not far from Pennsylvania) at a small dinner gathering amongst friends mentioned that they were going to intercourse, and I said, "Oh, you mean you two are going to have intercourse?" And they laughingly explained that they had family in Intercourse, PA. And wine came out my nose.
 
Quick question for the saffron veterans:

One of my upcoming recipes calls for blooming some saffron in hot water, then adding the liquid to the rest of the ingredients.

To me, when something says “add the liquid,” that implies straining out the solids first; otherwise, it would say “add the saffron and the liquid” or “add the saffron with the liquid.”

A little digging on the internet didn’t turn up much. A couple of similar recipes did say to strain out the threads, one specifically said to leave in the threads, but the overwhelming majority didn’t specify.

What do you all do? Thanks.
 
TastyReuben said:
Quick question for the saffron veterans:

One of my upcoming recipes calls for blooming some saffron in hot water, then adding the liquid to the rest of the ingredients.

To me, when something says “add the liquid,” that implies straining out the solids first; otherwise, it would say “add the saffron and the liquid” or “add the saffron with the liquid.”

A little digging on the internet didn’t turn up much. A couple of similar recipes did say to strain out the threads, one specifically said to leave in the threads, but the overwhelming majority didn’t specify.

What do you all do? Thanks.
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I am not a veteran, but I have cooked with it a few times and I always left the threads, couldn't really detect any texture and a very subtle flavor. Also I saw some posts here with saffron and the threads were in the "after" photos...
 
Alright, I have been thinking about it and I have an idea of what I want to do: saffron and champagne shrimp and grits. I don't have a recipe so I will have to figure out ingredients, amounts, and steps (and take photos) as I do it and write them down, since I undoubtedly will be drinking some champagne while I do it and might not remember everything correctly, LOL.

So if it turns out as good as it sounds I will write it up and submit it!

Edited to add that technically I will be using "sparkling wine" and not actual "champagne", and I will put a disclaimer in the actual recipe about that...
 
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TastyReuben said:
Quick question for the saffron veterans:

One of my upcoming recipes calls for blooming some saffron in hot water, then adding the liquid to the rest of the ingredients.

To me, when something says “add the liquid,” that implies straining out the solids first; otherwise, it would say “add the saffron and the liquid” or “add the saffron with the liquid.”

A little digging on the internet didn’t turn up much. A couple of similar recipes did say to strain out the threads, one specifically said to leave in the threads, but the overwhelming majority didn’t specify.

What do you all do? Thanks.
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Put in the liquid (in which they have soaked) and the threads. It would be criminal to sieve out the beautiful stamens! Is the recipe for a dessert or a cocktail perhaps?
 
Morning Glory said:
Put in the liquid (in which they have soaked) and the threads. It would be criminal to sieve out the beautiful stamens! Is the recipe for a dessert or a cocktail perhaps?
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Thanks. It’s for a cake, though I don’t think it’ll be a terribly sweet one.
 
TastyReuben said:
Thanks. It’s for a cake, though I don’t think it’ll be a terribly sweet one.
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Definitely leave them in. They will add a pretty look. Here is an example from something I made:

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Recipe - Saffron and Marmalade Tea Bread

... I can see some logic in removing the threads for a cocktail. If so, I'd keep the stamens and use again. A few strands of saffron can go a long way.
 
TastyReuben said:
Quick question for the saffron veterans:

One of my upcoming recipes calls for blooming some saffron in hot water, then adding the liquid to the rest of the ingredients.

To me, when something says “add the liquid,” that implies straining out the solids first; otherwise, it would say “add the saffron and the liquid” or “add the saffron with the liquid.”

A little digging on the internet didn’t turn up much. A couple of similar recipes did say to strain out the threads, one specifically said to leave in the threads, but the overwhelming majority didn’t specify.

What do you all do? Thanks.
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I always add everything
 
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