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Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
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Saffron is only for coulour really, and you'll get some of that from the stock and chrozio
( , Tue 22 Nov 2011, 10:36, 1 reply, 12 years ago)
( , Tue 22 Nov 2011, 10:36, 1 reply, 12 years ago)
It's not really .. it has a very specific delicate flavour
but it's not a deal-breaker.
If you're getting colour from your stock I should be quite scared, though...
( , Tue 22 Nov 2011, 10:39, Reply)
but it's not a deal-breaker.
If you're getting colour from your stock I should be quite scared, though...
( , Tue 22 Nov 2011, 10:39, Reply)
If you cook rice with nice stock it will give it some colour, not bright yellow saffron colour
but the rice won't be bright white
( , Tue 22 Nov 2011, 10:40, Reply)
but the rice won't be bright white
( , Tue 22 Nov 2011, 10:40, Reply)
well ... yeah.
I suppose that's strictly true. but it's not really colour like the paprika from chorizo, say.
( , Tue 22 Nov 2011, 10:43, Reply)
I suppose that's strictly true. but it's not really colour like the paprika from chorizo, say.
( , Tue 22 Nov 2011, 10:43, Reply)
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