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Could it be fake, adulterated or poisonous somehow?
BS to downvote me for this comment. Cheap olive oil is counterfeit. Cheap milk, honey and coffee are adulterated with fillers. Cheap tumeric is colored with lead oxide
Here's what I don't get... so here in the US, saffron is generally speaking, extremely expensive and rationed carefully by cooks. Meanwhile, I watch these cooking videos on YouTube and people in villages in places like Azerbaijan are casually throwing the equivalent of $10,000 worth of saffron into their tea. Granted, I understand places like Iran (spoiler alert: not the best relationship with the US) are major produ…
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Does grinding help the extraction? I just steep the threads for ten minutes in freshly-boiled water, then strain them (my mother was not a great cook, and I don't think she ever used saffron).
Grinding with sugar is definitely the way to go. I generally buy a big wheel of Iranian Saffron on eBay or a Persian shop, then grind it all up in a mortar and pestle with some sugar and store it in a spice jar in a dark cupboard. Then when you need it you don't need to be faffing about. If you want to be fancy, save a few whole strands that you can add to rice for decoration, but using whole stamens is really not ne…
Shouldn't this be a dead ringer for the stuff being fake? We don't trade with Iran.
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BS to downvote me for this comment. Cheap olive oil is counterfeit. Cheap milk, honey and coffee are adulterated with fillers. Cheap tumeric is colored with lead oxide
Downvotes were for poison hyperbole almost certainly
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It's a near certainty that what you're buying at the Indian store is fake. Check out these two sources and maybe run a test? https://sadafpack.com/blog/how-can-we-distinguish-original-s... https://motherwouldknow.com/how-to-identify-real-saffron-avo...
> https://sadafpack.com/blog/how-can-we-distinguish-original-s... The contents on the website are a bit.. weird? Good 'ol GPT maybe? > 3. Distinguishing fake saffron with gasoline Saffron does not dissolve in gasoline. Therefore, by dissolving saffron in gasoline, you can decide if your saffron is original or fake. This doesn't make sense. > #first stage; Put saffron in water. In some cases it will change the color o…
Here's what I don't get... so here in the US, saffron is generally speaking, extremely expensive and rationed carefully by cooks. Meanwhile, I watch these cooking videos on YouTube and people in villages in places like Azerbaijan are casually throwing the equivalent of $10,000 worth of saffron into their tea. Granted, I understand places like Iran (spoiler alert: not the best relationship with the US) are major produ…
anyone have a saffron chicken recipe they like?
Ingredients
3/4 cup dry white wine
pinch of saffron threads
4 chicken thighs (we used 2 split chicken breasts cut in half)
salt and pepper for seasoning chicken
3 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1- 14.5 ounce can diced tomatoes (mostly drained)
1 bay leaf
1 1/2 teaspoons salt (or to taste) and 1 teaspoon coarse ground black pepper
2 1/4 cups chicken broth
1 1/2 cups white rice
1 cup large green pimento olives
Combine wine and saffron in a small bowl. Set aside.
In a large, heavy-bottom saucepan or dutch oven, heat olive oil over medium heat. Season both sides of the chicken generously with salt and pepper.
Place chicken pieces, skin side down, in the hot oil. Allow to crispy and fry for 5-7 minutes. Flip over and cook for another 2 minutes. Remove the chicken pieces from the hot pan and place on a clean plate.
Add onions and garlic to the pan. Cook, stirring, until soft and tender, about 5 minutes.
Add the partially drained can of tomatoes, bay leaf, salt and pepper, and saffron wine. Allow to simmer, uncovered, until the mixture has reduced by half, about 10 minutes.
Add the rice to the pot. Add the chicken broth and chicken pieces. Top with olives. Reduce the heat to low, place the lid on the pot, and allow to simmer until rice is tender and liquid is absorbed, about 30-40 minutes.
Check the rice after 30 minutes to make sure that it is cooking evenly. Add more broth if necessary.
Once cooked, allow to rest for 10 minutes with the lid on before serving.Here's what I don't get... so here in the US, saffron is generally speaking, extremely expensive and rationed carefully by cooks. Meanwhile, I watch these cooking videos on YouTube and people in villages in places like Azerbaijan are casually throwing the equivalent of $10,000 worth of saffron into their tea. Granted, I understand places like Iran (spoiler alert: not the best relationship with the US) are major produ…
If you're talking about the Azerbaijan outdoor chef who digs a pit with a backhoe to barbecue a whole cow, that guy is amazing. My dad's an old pitmaster and became obsessed and sends me the guy's videos religiously.
Thanks in advance
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If you're talking about the Azerbaijan outdoor chef who digs a pit with a backhoe to barbecue a whole cow, that guy is amazing. My dad's an old pitmaster and became obsessed and sends me the guy's videos religiously.
I’m curious ! Can you share the link ? Thanks in advance
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Cheap olive oil from Costco is not counterfeit. Cheap honey from Costco isn't counterfeit. Cheap vanilla from Costco is...once again, not counterfeit. Moral: Buy things from Costco.
Olive oil should be used within a reasonably short time of opening, which makes Costco-sized bottles less practical. We buy honey and vanilla extract from Costco, but we don't use olive oil anywhere near fast enough to justify buying Costco-sized jugs.