How were the dishes made with this saffron? Was a lot or a little needed to get the full flavor that good saffron offers?
1872071
I didn't quite understand Dr. Kabir's answer. My family is Spanish, and we use far too much saffron than the pocketbook should! lol Anyway, La Mancha is fine (he may be talking about Mogri, Kashmir, other saffron types). Spaniards always "toast" saffron by heating it up a bit (don't burn it) in a cast iron pan. My grandmother would put a few pinches on the lid of the stockpot she was using to "toast" it that way. Dissolving it in hot water (broth, milk, whatever) is probably best. It draws out full color and flavor. Added: Too much saffron might taste medicinal, sort of, to those who haven't used it all their lives. But using only a "pinch," as recipes call for, truly isn't enough. Start by crushing two pinches between your thumb and index fingers into the broth, stock, etc. I use more than that routinely.
1872072
In our Family using saffron from my childhood . Everyday and every Cooking food we are using this Saffron ( Not MANCHA SAFFRON) ) as a spices . We are Bangladeshi , Dishes Made in by Our Expert cook and how many needs he knows it , We no need any lessons to learn about saffron as we are using this saffron more than 150 years ago. Thanking you
1872073
In a half cup of Basmati rice it takes just two small pinches to get that nice saffron flavor.
1373126
I have successfully grilled veggies in this several times. I do a single layer (with or without a small amount of water or oil) turning them over as needed until tender. If you try putting to much in at one time, you end up with the veggies sauted vs. grilled. Just did butternut squash and it was delicious.
1070297
I packed a mason jar full of onions, tomatoes and fresh cilantro, and blended it on high. It made a smooth, pale green sauce to use as a condiment for curry. You could certainly make smooth veggie drinks with this. Pulse it a few times on mediu,. and then blend on high, and there will be nothing left to chew!
993005
Spicy is different for everyone and I can't handle too much spice. The original is the least spicy IMO. Orange and Mango are at least double the spice to the original.
280994
It's been awhile but as I recall, it does come with a little insert thing that talks about how to season it --- basically by grinding dry corn or beans and baking it. I also ground used dried garlic, comino seeds and dried onion . I will say this though...to get a really great finish is going take time and repeated applications...if you are in a great hurry, you might want something else. In my mind, these are heirloom pieces of kitchenware that are meant to last a lifetime and passed down. They get better with age! Recipe booklet...not one that I remember, sorry...but any combo of yumminess will work. Just rinse out after the fact and bake dry thoroughly. Luck!
163290
Greetings, No seasoning required. We did a good cleaning before using to remove any sealers or debris.For cleaning, just regular care with no abrasive substances. Let the pan cool a bit before washing. We use the Le Creuset cleaner for the colored surfaces which occasionally get some burned fluid on them.Enjoy!
883750
What ever style you like. That's what so wonderful about these dishes. We started with the fake wood handle ones we had for years, then just switched it up to a very fancy set we also had and used for "good". Once we realized the "good" was everyday, we started using them. Our Fancy is Oneida Michelangelo
2049501
We ended up throwing ours away, the good always had a very strange flavor and metal like taste. It is history, I am still looking for the perfect wok.
242615
Sharon, Thanks for the question. I really wish I had the answer for you, but there are SO MANY different spices in this set that I wouldnt be able to tell you all of them. If you have a good knowledge of spices, I am fairly confident that you will NOT be disappointed with this set. If you can think of it, its probably in this set. I hope I helped out and sorry that I couldn't provide you the total answer that you were looking for.
2184455
Hi, no it is just the most delicious curry ever!!!!! The flavor of all the spices make this one of the best curry mixtures. I always cook lots of garlic, fresh ginger and onion and hot peppers (serrano, thai bird, or your choice), before adding the curry powder (dissolve the powder in a small amount of water to make a paste...add to pan and then add more water or stock to make a gravy and let it cook for a while to let the spices become aromatic). hope this helps....:)
1373128
I have successfully grilled veggies in this several times. I do a single layer (with or without a small amount of water or oil) turning them over as needed until tender. If you try putting to much in at one time, you end up with the veggies sautéed vs. grilled. Just did butternut squash and it was delicious.
790999
I agree with Vivian. These are basically flavorless, something similar to steamed rice without any seasonings. The sauces are definitely going to be the highlight.
1959046
I used the entire zucchini... The only part not used was the very bottom of the zucchini... It made a hearty serving
140934
I am not sure I can really help you. All I know is that you get a bottle of " buttery flavored liquid" and a package of spices. I gave it to my sister to use at her request and I did not read the ingredients. I do know that it made the deep fried turkey very good.
1681733
Not sure what it was pre-seasoned with but I recommend doing your own seasoning before cooking. There's instructions with the packaging so you can follow that if unsure. I'm still happy with mine after months of use!
977272
If you mix the sauce with something else, otherwise, it's like pouring soy sauce over your fish. It's a strong, concentrated flavor so I would recommend adding sour cream, yogurt, or mayo with some citrus such as lime or lemon with the Thai fish sauce.
1097947
HI! There are all kinds of options you can use for your preference. You can marinade before you bbq or sprinkle a few drops and rub it over the meat before cooking. Some like to add the flavoring after cooking. A couple drops do go a long ways and it can get a little bitter flavor if you use too many drops but it's how to your taste. I like to apply mine before bbq but it can be anytime. :)