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Thread: Saffron Threads question

  1. #1
    Doug Guest

    Default Saffron Threads question

    I have a recipe that calls for 1/2 teaspoon Saffron Threads.

    I can only find ground saffron in my local stores. How much ground
    saffron should I use in place of 1/2 teaspoon Saffron threads. I'm
    guess less that 1/4 teaspoon but don't know for sure.

    Thanks in advance.

  2. #2
    Steve Pope Guest

    Default Re: Saffron Threads question

    Doug <d[email protected]> wrote:

    >I have a recipe that calls for 1/2 teaspoon Saffron Threads.


    >I can only find ground saffron in my local stores. How much ground
    >saffron should I use in place of 1/2 teaspoon Saffron threads.


    "Ground saffron" is probably not saffron. It is probably
    _Carthamus tinctoria_, a nice yellow herb without the flavor
    of saffron but with a certain flavor which you may like.

    It should by rights be labeled "Mexican Saffron" or "American
    Saffron" or "New World Saffron" or similar.

    Steve

  3. #3
    Steve Pope Guest

    Default Re: Saffron Threads question

    Doug <[email protected]> wrote:

    >I have a recipe that calls for 1/2 teaspoon Saffron Threads.


    >I can only find ground saffron in my local stores. How much ground
    >saffron should I use in place of 1/2 teaspoon Saffron threads.


    "Ground saffron" is probably not saffron. It is probably
    _Carthamus tinctoria_, a nice yellow herb without the flavor
    of saffron but with a certain flavor which you may like.

    It should by rights be labeled "Mexican Saffron" or "American
    Saffron" or "New World Saffron" or similar.

    Steve

  4. #4
    Arri London Guest

    Default Re: Saffron Threads question



    Doug wrote:
    >
    > I have a recipe that calls for 1/2 teaspoon Saffron Threads.
    >
    > I can only find ground saffron in my local stores. How much ground
    > saffron should I use in place of 1/2 teaspoon Saffron threads. I'm
    > guess less that 1/4 teaspoon but don't know for sure.
    >
    > Thanks in advance.


    Better to leave it out rather than use powdered saffron. The powdered
    stuff usually isn't real saffron anyway and can contain other things.
    Not likely to get the proper saffron flavour with the powder.

    Good saffron threads can be bought online from reputable dealers; it
    isn't cheap and shouldn't be for the real stuff.

  5. #5
    Arri London Guest

    Default Re: Saffron Threads question



    Doug wrote:
    >
    > I have a recipe that calls for 1/2 teaspoon Saffron Threads.
    >
    > I can only find ground saffron in my local stores. How much ground
    > saffron should I use in place of 1/2 teaspoon Saffron threads. I'm
    > guess less that 1/4 teaspoon but don't know for sure.
    >
    > Thanks in advance.


    Better to leave it out rather than use powdered saffron. The powdered
    stuff usually isn't real saffron anyway and can contain other things.
    Not likely to get the proper saffron flavour with the powder.

    Good saffron threads can be bought online from reputable dealers; it
    isn't cheap and shouldn't be for the real stuff.

  6. #6
    Fred/Libby Barclay Guest

    Default Re: Saffron Threads question



    I buy my saffron from a local German deli, lunch, caterer, food market.
    I think I have seen it though at Whole Foods. It's spendy, but "a
    little dab'll do ya."

    Libby


  7. #7
    Fred/Libby Barclay Guest

    Default Re: Saffron Threads question



    I buy my saffron from a local German deli, lunch, caterer, food market.
    I think I have seen it though at Whole Foods. It's spendy, but "a
    little dab'll do ya."

    Libby


  8. #8
    Mark Thorson Guest

    Default Re: Saffron Threads question

    Steve Pope wrote:
    >
    > Doug <[email protected]> wrote:
    >
    > >I have a recipe that calls for 1/2 teaspoon Saffron Threads.

    >
    > >I can only find ground saffron in my local stores. How much ground
    > >saffron should I use in place of 1/2 teaspoon Saffron threads.

    >
    > "Ground saffron" is probably not saffron. It is probably
    > _Carthamus tinctoria_, a nice yellow herb without the flavor
    > of saffron but with a certain flavor which you may like.
    >
    > It should by rights be labeled "Mexican Saffron" or "American
    > Saffron" or "New World Saffron" or similar.


    Or its correct English name, safflower. This is the same
    plant that makes the oil that goes rancid really fast.

    Trader Joe's carries very good, authentic, and inexpensive
    saffron threads.

  9. #9
    Mark Thorson Guest

    Default Re: Saffron Threads question

    Steve Pope wrote:
    >
    > Doug <[email protected]> wrote:
    >
    > >I have a recipe that calls for 1/2 teaspoon Saffron Threads.

    >
    > >I can only find ground saffron in my local stores. How much ground
    > >saffron should I use in place of 1/2 teaspoon Saffron threads.

    >
    > "Ground saffron" is probably not saffron. It is probably
    > _Carthamus tinctoria_, a nice yellow herb without the flavor
    > of saffron but with a certain flavor which you may like.
    >
    > It should by rights be labeled "Mexican Saffron" or "American
    > Saffron" or "New World Saffron" or similar.


    Or its correct English name, safflower. This is the same
    plant that makes the oil that goes rancid really fast.

    Trader Joe's carries very good, authentic, and inexpensive
    saffron threads.

  10. #10
    Karen Guest

    Default Re: Saffron Threads question

    On May 22, 2:51*pm, Doug <dougla...@comcast.net> wrote:
    > I have a recipe that calls for 1/2 teaspoon Saffron Threads.
    >
    > I can only find ground saffron in my local stores. *How much ground
    > saffron should I use in place of 1/2 teaspoon Saffron threads. *I'm
    > guess less that 1/4 teaspoon but don't know for sure.


    The Iranian neighbor lady who lived next door to my Mom ground up her
    own saffron threads with a sugar cube in a coffee grinder when she
    needed ground saffron. The threads should be ground before use, not
    ahead of time.

    Karen

  11. #11
    Karen Guest

    Default Re: Saffron Threads question

    On May 22, 2:51*pm, Doug <dougla...@comcast.net> wrote:
    > I have a recipe that calls for 1/2 teaspoon Saffron Threads.
    >
    > I can only find ground saffron in my local stores. *How much ground
    > saffron should I use in place of 1/2 teaspoon Saffron threads. *I'm
    > guess less that 1/4 teaspoon but don't know for sure.


    The Iranian neighbor lady who lived next door to my Mom ground up her
    own saffron threads with a sugar cube in a coffee grinder when she
    needed ground saffron. The threads should be ground before use, not
    ahead of time.

    Karen

  12. #12
    Bigbazza Guest

    Default Re: Saffron Threads question


    "Fred/Libby Barclay" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > I buy my saffron from a local German deli, lunch, caterer, food market.
    > I think I have seen it though at Whole Foods. It's spendy, but "a
    > little dab'll do ya."
    >
    > Libby
    >




    LOL..The old Brylcream add...

    Bigbazza (Barry) Oz


  13. #13
    Bigbazza Guest

    Default Re: Saffron Threads question


    "Fred/Libby Barclay" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > I buy my saffron from a local German deli, lunch, caterer, food market.
    > I think I have seen it though at Whole Foods. It's spendy, but "a
    > little dab'll do ya."
    >
    > Libby
    >




    LOL..The old Brylcream add...

    Bigbazza (Barry) Oz


  14. #14
    Kent Guest

    Default Re: Saffron Threads question


    "Karen" <[email protected]> wrote in message
    news:[email protected]..
    On May 22, 2:51 pm, Doug <dougla...@comcast.net> wrote:
    > I have a recipe that calls for 1/2 teaspoon Saffron Threads.
    >
    > I can only find ground saffron in my local stores. How much ground
    > saffron should I use in place of 1/2 teaspoon Saffron threads. I'm
    > guess less that 1/4 teaspoon but don't know for sure.


    The Iranian neighbor lady who lived next door to my Mom ground up her
    own saffron threads with a sugar cube in a coffee grinder when she
    needed ground saffron. The threads should be ground before use, not
    ahead of time.

    Karen

    When you're making fish stew, you just toss the threads in. It changes
    everything!

    Kent



  15. #15
    Kent Guest

    Default Re: Saffron Threads question


    "Karen" <[email protected]> wrote in message
    news:[email protected]..
    On May 22, 2:51 pm, Doug <dougla...@comcast.net> wrote:
    > I have a recipe that calls for 1/2 teaspoon Saffron Threads.
    >
    > I can only find ground saffron in my local stores. How much ground
    > saffron should I use in place of 1/2 teaspoon Saffron threads. I'm
    > guess less that 1/4 teaspoon but don't know for sure.


    The Iranian neighbor lady who lived next door to my Mom ground up her
    own saffron threads with a sugar cube in a coffee grinder when she
    needed ground saffron. The threads should be ground before use, not
    ahead of time.

    Karen

    When you're making fish stew, you just toss the threads in. It changes
    everything!

    Kent



  16. #16
    Karen Guest

    Default Re: Saffron Threads question

    On May 23, 11:01*pm, "Kent" <kh6...@comcast.net> wrote:
    > When you're making fish stew, you just toss the threads in. It changes
    > everything!


    Threads don't dissipate, disintegrate, etc. They keep their shape,
    just get smaller. When cooked a long time such as in a stew, the
    threads can end up looking like little hairs. Pulverizing, grinding,
    etc., to powder helps this not to happen.

    Karen

  17. #17
    Karen Guest

    Default Re: Saffron Threads question

    On May 23, 11:01*pm, "Kent" <kh6...@comcast.net> wrote:
    > When you're making fish stew, you just toss the threads in. It changes
    > everything!


    Threads don't dissipate, disintegrate, etc. They keep their shape,
    just get smaller. When cooked a long time such as in a stew, the
    threads can end up looking like little hairs. Pulverizing, grinding,
    etc., to powder helps this not to happen.

    Karen

  18. #18
    Kent Guest

    Default Re: Saffron Threads question


    "Karen" <[email protected]> wrote in message
    news:[email protected]...
    On May 23, 11:01 pm, "Kent" <kh6...@comcast.net> wrote:
    > When you're making fish stew, you just toss the threads in. It changes
    > everything!


    Threads don't dissipate, disintegrate, etc. They keep their shape,
    just get smaller. When cooked a long time such as in a stew, the
    threads can end up looking like little hairs. Pulverizing, grinding,
    etc., to powder helps this not to happen.

    Karen

    In a seafood stew, or something similar, just because of the physical nature
    of the soup the threads don't bother. You can't see them or even feel them
    on your tongue. The taste in the thread itself is in the soup liquid by the
    time it's on the table.

    Kent



  19. #19
    Kent Guest

    Default Re: Saffron Threads question


    "Karen" <[email protected]> wrote in message
    news:[email protected]...
    On May 23, 11:01 pm, "Kent" <kh6...@comcast.net> wrote:
    > When you're making fish stew, you just toss the threads in. It changes
    > everything!


    Threads don't dissipate, disintegrate, etc. They keep their shape,
    just get smaller. When cooked a long time such as in a stew, the
    threads can end up looking like little hairs. Pulverizing, grinding,
    etc., to powder helps this not to happen.

    Karen

    In a seafood stew, or something similar, just because of the physical nature
    of the soup the threads don't bother. You can't see them or even feel them
    on your tongue. The taste in the thread itself is in the soup liquid by the
    time it's on the table.

    Kent



  20. #20
    Kswck Guest

    Default Re: Saffron Threads question


    "Doug" <[email protected]> wrote in message
    news:[email protected]..
    >I have a recipe that calls for 1/2 teaspoon Saffron Threads.
    >
    > I can only find ground saffron in my local stores. How much ground
    > saffron should I use in place of 1/2 teaspoon Saffron threads. I'm
    > guess less that 1/4 teaspoon but don't know for sure.
    >
    > Thanks in advance.


    http://www.gourmetsleuth.com/equival...dex=S&tid=1373

    This is saffron. The stuff you see is not saffron.
    It's expensive as hell-but worth it.



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