Yes. The best substitute is the “friquettes de saffron”. These are pretty much like couscous, except they are very thin and tender and very flavorful. A few ingredients and you can make a very delicious, easy and inexpensive meal. You can use any kind of bread, but they are good when made with long grain wheat. Here are two easy and inexpensive versions of fritters (pâté): 1 – Homemade Fritters from the Frugal Food Institute
2 – Filled Fritters from the Food Lion
Do you ever go crazy, throwing out saffron?
I only find it if I am doing a long cooking process and it has a strong smell that’s overwhelming from the oil of the food, like you are putting saffron in the pantry and making it a smell that is overpowering.
How do you store saffron?
Storing saffron has become a bit of an article of faith in my kitchen. After some research on what I could cook with saffron and other spices, I bought a box of saffron seeds on sale at the store for a couple hundred dollars. It did not include the bags that can be opened and mixed with the oil to make saffron oil, which I wanted. Instead it contained a small box of saffron bran. It will last me for a few years. You can go through a similar process with any other spices and spices you use, such as oregano, cinnamon and allspice, but the bran and seeds are better than the seeds or oils. You can simply dry them out in the Sun, where you can see them turning brown, so that they turn very light brown. I did not find the bran or seeds in my pantry, although I thought I might. So, I put them in the microwave and they all took off.
What happens when you don’t have saffron in your pantry?
There is no substitute for saffron oil, which I use at least twice a week on most of my meals. So, when I cook with something else that does not have saffron, it will be a disaster. I am usually out of flour, oil and spices for at least a day before I can get the meal I am making on the table. As long as I get saffron seed bran and keep cooking with it, I don’t
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