Re:No Spice More Superior: Pepper
by abtinf on Tuesday September 25, 2018 @02:27PM
(#18069052)
It is very expensive relative to other foods, and certain varieties of Persian saffron are extremely expensive.
It is also extremely inefficiently used by most chefs. They often merely crumble it into the recipe. You can use a small amount of saffron to flavor a large quantity of food simply by grinding it into powder and mixing with a small amount boiling hot water. The resulting mixture is very potent.
It is also extremely inefficiently used by most chefs. They often merely crumble it into the recipe. You can use a small amount of saffron to flavor a large quantity of food simply by grinding it into powder and mixing with a small amount boiling hot water. The resulting mixture is very potent.