|
|
 Cooking 101
help! too much saffron :(
| Author |
Reply to thread Message |
|
Helen
posted:
07-August-2012 20:30
|
#1
Hello all,
Please help! I have cooked a tagine for a dinner party in two days' time, but have used (I think?) about double the amount of saffron needed. The saffron was given to me by a friend who brought it back from India, and the "large" pinch that the recipe specified has resulted in a totally overpowering, quite bitter flavour.
What can I do to adjust the flavour, other than double the quantity of other ingredients? Will it mellow over the next couple of days in the fridge, or develop even further?
hoping not to have to order in,
Helen
|
|
Manuel R.
posted:
21-September-2012 09:55
|
#2
Hola Helen para el arroz,estofados de carne, pescados y otras comidas te aconsejo que eches 6 estambres por persona o lo que es lo mismo 6 pistilos por persona .
Mi consejo es que no uses molido porque hay mucha
estafa.
Un saludo, cualquier duda pregunta.
|
|
Max Halley
posted:
15-January-2013 18:33
|
#3
Saffron – Handy advice in Spanish by manuel fco. ramirez martin translated into English using Google Translate:
“Hello Helen, for rice, meat stews, fish and other foods I advise you to take six stamens per person or what is the same 6 pistils per person.
My advice is do not use ground because many
scam.
Best regards, any questions ask.” - manuel fco. ramirez martin
Thank you Manuel
|
|
|