2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Saffron is the king of spices and is often called black gold. Extracted with great difficulty, it has enchanted people with its taste and fruitful qualities since ancient times.
Using spices seems easy, but this is not the case at all. Perfect results require extensive experience and knowledge for proper selection. Only a harmonious combination would allow them to reveal their potential, through which to bring incredible sensations.
In ancient times, saffron symbolized moderation. Every chef knows that even the slightest excess of the required dose of saffron would give the dish an unpleasant bitter taste. It is therefore important to know that no more than five fibers are needed for a dish. It should also be borne in mind that in 1 g there are about 400 veins.
To extract the color and aroma, saffron is pre-soaked in water or milk. Only 0.001 g is needed for 1 liter of water. Two dried lollipops will be needed to color 3 liters.
Another option for intensive color extraction is by heating. Heat the spice over low heat in a dry pan. Rub to a powder or dissolve in a little water or milk.
If you want to bet on color, it is best to use ground saffron. In this form, however, it loses its flavor and valuable properties during storage.
In order not to overdose on saffron, it is best to add it in the form of an alcoholic extract. Only 6-7 drops are enough for a liter of liquid or a kilogram of food.
In addition to color and taste, the spice is added as a preservative. It does not allow the dish to spoil for a long time.
There is a subtlety in adding it. It should be done a few minutes before the end of the heat treatment of the dish. Adding to the dough is done at the beginning, when kneading them.
The spice saffron is most often found on its own in recipes. It is rarely combined with other spices, such as only black pepper and garlic. It is enough to give a unique taste, color and smell.
Found in recipes for mousses, ice creams, creams, fruit jellies, pastries, sauces, soups and meat dishes. It is also used as a colorant for soups, oils, cheeses, broths and liqueurs.
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