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I bought 16 packets of sazon con achiote for $3.38 after tax. This will have to do.
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Dec 18, 2023 20:29
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Nine of Eight posted:We regret to inform you that saffron is legit expensive; it’s the pistil of a flower and picked by hand so even the cheapest stuff has a high labour and scarcity cost.
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Dec 18, 2023 21:04
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There is "Mexican Saffron" which is the pestle of marigolds, gets good color, and you could use 2 teaspoons of. Maybe they mean that.
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Dec 19, 2023 07:31
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When my grandmother was provisioning her kitchen after she got married, she asked the grocer for half a pound of saffron. (This was South Africa around 1935, so probably even more exotic and relatively expensive than it is now).
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Dec 19, 2023 08:16
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buglord posted:Am I looking in the wrong place if it’s 18 dollars for half a gram? as others have said, saffron is indeed expensive.. but that seems like a lot. i haven't bought saffron in quite a while, but when i looked online just now $18/gram was literally the first google result (from walmart) and just like two or three results down there was a different brand for $8.50/gram so yes if you are just going by the first result you get, you are indeed looking in the wrong place. can't speak to either brand tho they both claim to be organic pure ceritified actual saffron also its a pretty strong flavor. making cookies with two teaspoons sounds kind of crazy unless its like.. a lot of cookies Earwicker fucked around with this message at 18:18 on Dec 19, 2023 |
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Dec 19, 2023 18:13
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I see between $11-16 Canadian per gram from my reputable local spice store, depending on which variety you want. Everyone should have a local spice store.
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Dec 19, 2023 21:27
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Is saffron really that expensive over in the US? Here it's about 2,50-4 USD per gram, for normal quality that you can find in any grocery store. Normally pre-ground Not the most premium I assume, but it is real saffron and Sweden is not a cheap country.
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Dec 19, 2023 22:24
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If you’re buying retail, yes, because it is a “premium” spice (and also because it is imported from the other side of the world and everyone wants their cut) It’s not too bad if you can get it wholesale or whatever, grocery stores just know they can charge Karen an arm and a leg because they found a recipe online that calls for it
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Dec 19, 2023 23:37
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Mr. Wiggles posted:There is "Mexican Saffron" which is the pestle of marigolds, gets good color, and you could use 2 teaspoons of. Maybe they mean that. This year's Guardian Christmas baking roundup has some things that look excellent. I'm absolutely making Chetna Makan’s cumin masala crackers in the new year.
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Dec 19, 2023 23:52
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I would presume that the fact that the vast majority of the world's saffron production is located in Iran might also contribute to higher prices in the US as opposed to Europe, no?
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Dec 19, 2023 23:54
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Numerical Anxiety posted:I would presume that the fact that the vast majority of the world's saffron production is located in Iran might also contribute to higher prices in the US as opposed to Europe, no? That might be it, although if you look for it you can absolutely pay a lot extra for saffron that is marketed as premium Persian saffron over here as well.
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Dec 20, 2023 00:14
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mystes posted:Isn't most sazon quite salty already unless you specifically buy the no salt version? Yah it’s salty. If you add Sazón, don’t salt the water very much.
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Dec 20, 2023 14:17
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buglord posted:I bought 16 packets of sazon con achiote for $3.38 after tax. This will have to do. Listen. Saffron rice is not a daily driver thing. You should be using the best basmati rice you can find. The best saffron from a Middle Eastern or Indian market. The best olive oil. It’s a luxury. Sazón on rice is like a quick and basic level up for your rice. Throw in a TB of olive oil, and a few pinches of oregano to level it up further.
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Dec 20, 2023 14:22
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crack a couple eggs on top and call it shakshuka.
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Dec 20, 2023 14:47
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Coasterphreak posted:crack a couple eggs on top and call it shakshuka. That is not a shakshuka.
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Dec 20, 2023 18:31
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I just liked that everybody made friends.
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Dec 22, 2023 01:14
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Is ok to put a little salt in my rice as it steams? I did it once a long time ago and my friend's mom from Korea acted like it was the worst sin. It was just a pinch.
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Dec 22, 2023 03:37
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Carillon posted:Is ok to put a little salt in my rice as it steams? I did it once a long time ago and my friend's mom from Korea acted like it was the worst sin. It was just a pinch. I add way way way more than a pinch. Please salt your rice.
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Dec 22, 2023 11:08
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If I want to make risotto, will any short-grain rice do? I'm interested in branching out from widely available Arborio, and Carnaroli isn't available locally; I'd have to order it. Will sushi rice work for risotto? Also on the subject of saffron, I just opened my Costco circular for next month, and apparently they'll have Greek saffron available at $60 for a 14g jar, which works out to about $4.29/g. Cheapest I've ever seen saffron, though I can't vouch for the quality.
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Dec 22, 2023 20:26
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Do you have to deal with organic certifications at all in the rice game? I know that's a big mess since certifiers are basically privatized middlemen.
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Dec 23, 2023 05:53
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Meaty Ore posted:If I want to make risotto, will any short-grain rice do? I'm interested in branching out from widely available Arborio, and Carnaroli isn't available locally; I'd have to order it. Will sushi rice work for risotto? I’ve had it made with sushi rice and it comes out fine. Costco should have arborio. Re: saffron. If it’s not Persian or Kashmiri all red saffron, I’d avoid it. Spanish and Greek really don’t follow the international grading standards, so they end up with white parts sneaking in. When you’re paying that much for a spice to be used in very special occasions, go spend the big bucks and get the good stuff.
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Dec 23, 2023 14:30
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dino. posted:I’ve had it made with sushi rice and it comes out fine. Costco should have arborio. Tasmania makes good saffron but that might be a bit niche to get most places.
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Dec 23, 2023 19:42
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I got some decent saffron in the Dordogne in France this summer. I just tried a rice pudding recipe that called for the rice to be fully cooked before adding milk etc. Highly disappointing. The rice tasted much more of rice, and the pudding tasted of what it was: rice cooked with a milky sauce, rather than rice cooked by milk. Hard to express but I want a fan. This current batch of pudding rice also seems firmer than others - the rice doesn’t go very soft but retains a bit of a bite. I prefer my pudding rice soft.
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Dec 23, 2023 20:53
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Hi OP have you tried other grains? Barley, buckwheat, millet? How do you feel about them?
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Dec 24, 2023 00:18
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My favourite rice I discovered recently is riceberry. It's really fragrant and I like the texture. What else is similar?
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Dec 24, 2023 01:48
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How long is it supposed to take to rinse rice? I swear I've put it in the rinse basket and run water through it, agitating it, etc, for like 2 minutes and it just doesn't stop running cloudy water.
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Dec 24, 2023 02:30
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Annath posted:I swear I've put it in the rinse basket and run water through it, agitating it, etc, for like 2 minutes and it just doesn't stop running cloudy water. the point of rinsing it is just to get rid of any possible dirt or bugs in there. you aren't trying to eliminate the cloudiness, that's starch, which comes from the rice itself and will always be there to some extent. i usually do about 30-40 seconds or so in a sieve personally
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Dec 24, 2023 17:46
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Earwicker posted:the point of rinsing it is just to get rid of any possible dirt or bugs in there. you aren't trying to eliminate the cloudiness, that's starch, which comes from the rice itself and will always be there to some extent. Well, everything I've read about rinsing rice specifically says to rinse until the water runs clear.
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Dec 24, 2023 17:54
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Annath posted:Well, everything I've read about rinsing rice specifically says to rinse until the water runs clear. Yeah. Clear is a relative term. At first it will be pretty much completely opaque. Once you’re to slightly cloudy, you’re good.
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Dec 24, 2023 18:30
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I'm surprised nobody mentioned Black Rice (forbidden rice)  , or maybe people don't like it. I love the stuff for hot pots and thai curries, but my wife absolutely hates it. I think we keep about 5 different types of anything we carry including rice, lentils, dried beans on hand at all times. Off the top of my head: North American wild rice, brown basmati, white basmati, forbidden, short brown glutinous, brown and white jasmine, and I think we have a few others. However, my question is: are there are a lot of varieties of black rice? Wife hates it because she says it's too strong, which is a bit surprising as we're a major foodie family anyway and live on strong spices. Might have been the brand I got last time. An option on the saffron (correct me if I'm wrong so I don't send someone down the wrong path), I would *guess* is to consider ordering from somewhere like the Spice House online for uncommon or expensive spices if you don't have local stores that carry it. To me, they seemed to be more precise about what makes a spice and region sensitivity so on. IE: It's not just "curry" or "mustard" or "cinnamon" or "salt", etc.
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Dec 24, 2023 19:42
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i love the rice thread, and also eating ricedino. posted:I add way way way more than a pinch. Please salt your rice. after cooked? before? i have certainly come around to this, especially when eating rice with something that might taste under-seasoned when served on unsalted rice cilantro, lime, salt and rice is very good base for beans and/or sweet potatoes -- for the people who dont wash rice: i have been in a huge rice silo in a port and it is less clean that you'd probably think. its an industrial facility for putting a huge amount of grain onto a boat. each individual grain is whatever, but in aggregate, give that rice a rinse also, sketchy man lift tbh, the rice supply chain is probably very interesting -- re: soaking rice... is there a general recommendation for soaking rice? i mostly eat short grain brown rice and soak it about an hour. i think comes out better and ends up using less time/energy (but also less water, you have to adjust) up to a few hours is pretty much fine as well?
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Dec 25, 2023 04:26
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drk posted:i love the rice thread, and also eating rice
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Dec 25, 2023 15:42
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Do you have an opinion about rice cookers? Or do you think the cheap aroma cookers work just as well as the zojorishi ones?
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Dec 25, 2023 19:33
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Having used both a $20 cooker from target, and now a high end zojiroshi, I vastly prefer the zojiroshi. The cheap ones tend to burn the rice if left on warming mode, while I can put the rice in to cook the night before and when I wake up 8 hours later it's as fresh as it was when it first finished cooking. Also, the zojiroshi has settings for different kinds of rice. The cheap ones do all kinds of rice just "alright", while the zojiroshi's rice modes do all of them have really well.
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Dec 25, 2023 19:38
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Thesaurus posted:Why should I rinse my rice? I've literally never done it Depends on where you live: https://www.youtube.com/watch?v=B3CHsbNkr3c
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Dec 26, 2023 17:45
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Thesaurus posted:Why should I rinse my rice? I've literally never done it Just giving it a quick splash of water prior to boiling will usually, assuming it's not just me being insane, leave it feeling softer after cooking while not doing so will leave it firmer.
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Dec 26, 2023 18:51
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Giving it a good wash really changes it as you wash off the starch. Makes it easier to fry as well.
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Dec 26, 2023 20:25
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Threw some spices in the rice cooker tonight and, goddamn, you might have changed my world. I don't know why I supposed I should use it to ONLY COOK RICE, alone and unaltered.
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Dec 27, 2023 01:55
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This might be too specific, but do you know where you can get good rice and/ or a good variety of rice in the UK? Or is Tilda broadly speaking fine?
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Dec 27, 2023 14:05
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Annath posted:Well, everything I've read about rinsing rice specifically says to rinse until the water runs clear. So this is down to your pot size for rinsing rice. Most people use a cute little bowl or a strainer. This is not sufficient. For my 3 cups of rice I make, I use a giant stainless steel mixing bowl. I add plenty of water and swish the rice grains around. I decant it almost completely. Then, I do it again 3 or 4 more times. By the end of that, the water will run clear. M Re: black rice I’m not 100% familiar with all the kinds, but I’m pretty sure there isn’t just one variety. It’s not a thing I’ve looked too deeply into, but is a rabbit hole that should be interesting as heck. Re: Soaking of rice White rice should be soaked about 20 minutes if it’s like a basmati. Jasmine is about the same. Parboiled rice should be soaked an hour or so. Glutinous rice should be at least 4 hours if not overnight. Any brown rice in my opinion, should get an overnight soak for best results. Re: Salt Always add a good bit of salt to the cooking water. Rice is a starch! It needs salt. Re: Rice cookers I’ve owned both expensive ones from Zoji and Cuckoo. I’ve owned cheap ones where it’s a basic aluminium pot with a glass lid. The Aroma enclosed model is the best value for money. It won’t keep rice warm indefinitely, but it does cook the rice consistently and well. It barely costs more than the glass lidded garbage, and is an absolute beast in the kitchen. The high end brands are good also, but in my opinion not worth the 3 - 10 times higher price tag. Re: spices Yeah, I’ll usually add spices after cooking if they’re whole. If it’s ground spices, they’re good to go in before cooking. It’s an absolute game changer. Re: Basmati I’m not talking as a rice importer, but as a person who likes rice. I would avoid the rice in mainstream markets, as they’ll generally spending a lot of money on advertising and not product itself. Find an Indian store, and ask the shop keeper what brand they use at home.
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Dec 27, 2023 14:49
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