tag:blogger.com,1999:blog-4649791497647402613.post984883217533388415..comments2024-03-21T18:26:55.160+11:00Comments on The Canberra Cook: I still existCathhttp://www.blogger.com/profile/16065911959630020376noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4649791497647402613.post-26166487797991628102008-12-18T12:20:00.000+11:002008-12-18T12:20:00.000+11:00What I meant was that the saffron did not release ...What I meant was that the saffron did not release very much of its colour into the oil, and there wasn't any noticeable saffron taste. It was still nice, because roasted cauliflower with Ra el Hanout is a good thing, even without saffron. So it worked in that sense.<BR/><BR/>I am indeed wondering if it's bad saffron. <BR/><BR/>Thanks for stopping by, I'm going SQUEEEEE like a fangrrrl :) Clotilde noticed me! *swoon*Cathhttps://www.blogger.com/profile/16065911959630020376noreply@blogger.comtag:blogger.com,1999:blog-4649791497647402613.post-17859799607297784042008-12-18T02:47:00.000+11:002008-12-18T02:47:00.000+11:00Hello Cath!I'm sorry the cauliflower didn't turn o...Hello Cath!<BR/><BR/>I'm sorry the cauliflower didn't turn out as expected. Can I ask what you mean by "the saffron didn't work"? Do you mean that the result did not taste like saffron?<BR/><BR/>The reason why the saffron is infused in oil here rather than a liquid (as is indeed more customary) is that it is a roasted dish that doesn't call for any liquid ingredient: if you were to infuse the saffron in a liquid and add that to the cauliflower, the liquid would just evaporate in the oven and would be of little use. Hence the infusion in oil, which won't go anywhere.<BR/><BR/>But I've actually made this on a couple of occasions by simply tossing the saffron with the cauliflower (skipping the infusion step) and the flavor came through very well, too.<BR/><BR/>Could it be that the saffron you used was somewhat past its prime?<BR/><BR/>Clotilde.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4649791497647402613.post-13317768193035884892008-12-15T13:05:00.000+11:002008-12-15T13:05:00.000+11:00I also wondered about the difference between infus...I also wondered about the difference between infusing the saffron in oil and in water. But I was following a specific recipe, which said to infuse it in oil. Next time I'll try water.<BR/><BR/>I like the idea of the tuna sauce on other things. Eggs strike me as a good idea, too. Or as a dressing for a nicoise-like salad.Cathhttps://www.blogger.com/profile/16065911959630020376noreply@blogger.comtag:blogger.com,1999:blog-4649791497647402613.post-17600960794119988682008-12-14T23:51:00.000+11:002008-12-14T23:51:00.000+11:00Hi Cath! i dont eat veal but the tuna mayo (sirena...Hi Cath! i dont eat veal but the tuna mayo (sirena is good) on poached chicken breast is sooo good! With the saffron, i was always taught to infuse it in water or stock to release colour&flavour& aroma. Maybe you could do a reduction of sorts? :PAnonymousnoreply@blogger.com