Table of Contents
- A little confused about this…what is actually Saffron
- Saffron’s flavor journey – is it weird for dessert?
- Making saffron sugar like i saw somewhere – should i use that or maybe just powder?!
- My personal baking misadventure with saffron – not gonna lie, some real mess i created.
- Recipes I kind of perfected. Some okays… some legit amazing results i achieved..
- Saffron Dos and Don’ts (from my personal very, very, long experience, kinda).
- What you are all gonna asked – the million dollar saffron dessert questions..
- Saffron Sweet thoughts – it kinda works.
(Content follows, note that while this will follow the ‘Table of Content’, it’s written in full paragraphs and not list style)
A little confused about this…what is actually Saffron
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So like before i did all these bakes i am about to describe in a second. So, ummm… saffron… right? It’s this super red kinda thread that’s…a flower maybe? Don’t ask I actually forgot to ask my grandpa the gardener!. I always get it mixed up with turmeric which is also red-ish? Anyway apparently its is that, and it makes you’re dish bright yellow if used in enough amounts. The kind my grandma have? its those long skinny strands all crumpled in a lil’ box like super tiny red hairs you cant actually cut cause is a spice, and the good ones… smell kinda sweet, right. They always did smelled very sweet at the back of my mom’s shelves.. anyway.. this whole ‘spice’ is suppose to make food all fancy and, expensive… and for once my baking projects can be that expensive but in the delicious manner ha!
Saffron’s flavor journey – is it weird for dessert?
So, about this whole sweet and spice, well at the begging when i bought those tiny little red hair, cause thats what i still calling them lol. I was still on my “it is not right place there” phase. I mean savory with chicken and pasta, sounds perfectly. But dessert? It’s kind of what happens with chili in sweet too, why on earth someone put chili in desserts too!. Anyway i get this little hints of earthiness – which doesn’t sound like dessert. But wait a minute….but theres more…. like this super like soft kind of honey aroma is there at the same time with that earthy things i talked before. Kind of… like sun warming and you have a sweet blanket? that’s what i get. And honestly, that complex combo is surprisingly great. Its not what you’re think for sweets. its better. i will just end that, its way way way better and complex and fun. its perfect for desserts too now that i try it.. like everyting need it, seriously.
Making saffron sugar like i saw somewhere – should i use that or maybe just powder?!
Ok, ok.. So after i tried a bite i got to get that in baking pronto. My mind is like on 200 now! cause all i thinking about are bakes now. I saw somewhere a chef said saffron and sugar together equals magical baking thing? they call it “saffron sugar” so like basically mix saffron and regular sugar…duh. it does smells soo very good…like warm and happy in a way! like summer’s hug. that is legit how I feel! But like I couldn’t decide for awhile.. is making it like, totally grinding, right now all or wait till the very very last minute cause there are time when that mix will do like little thingy when its too old? So I thought…well, what the heck, maybe powder can help sometimes or keep some on strands… just a thing for future me right? that future me will learn form present me mistakes hahaha… oh me, my silly me, always doing the mess in my very small little kitchen haha!. But hey is part of the fun. is it the mess in this case… and the awesome result when i get it right.
My personal baking misadventure with saffron – not gonna lie, some real mess i created.
Soooo…. ok real talk, my first saffron bake did NOT, ok big words there… NOT go well. like AT all! the things that i make was… ok lets say this in very sweet words…”it didnt ended as planned”… that little hair… my grandma ones.. costed too much. And I put… WAY.TOO.MUCH! in a small lil cake i made.. it literally taste like grandma old stuffy drawer with all those tiny spices there and it was just so biter!! Oh God what was i thinking? My eyes legit burned. it wasnt so sweet that i want i had made and wanted.. instead… its just bad tasting. it went from sweet summer sun’s warm hug..to straight into like very bad smelling weird place… and it looked really ugly… no like in the orange kind of way…more… in a yellow very old kind of way…. and it didnt go even… at all! Its when i finally google everything, i realise i am dumb lol! I learnt my lesson then. Less is truly way more.. like 12 or 10 small little stands of my lil’ saffron hair would probably just give this nice soft like, yellow tinge. Not…what i did lol. It was a sad baking time honestly ha! that whole hour ended so very sad hahaha. and i had to trashed the cake too!! what a wasted moment hahaha.. maybe next week then i thought!. But hey we have this weeks..
Recipes I kind of perfected. Some okays… some legit amazing results i achieved..
So after a good time in this baking saga I get better… you know when they talk about “you can get batter” yeah. I think is something like this!. I did made like many mistakes and also get the sweet spots… that is the better term here.. “sweet spot’.. get it ha?! Anyway after getting myself the good measuring amount.. the perfect quantity.. the recipes went veryyy smooth.. First my, a like “saffron sugar shortbread”, I got. I think I used a good mix between powered saffron and some stand for the little decoration i do. It worked..and it made that kinda bright golden and all this super sweet-spice-almost like tea flavour, or something like tea haha. It made such delicious butter biscuits for coffee time in the afternoon… I was addicted.. the aroma alone gave me happiness!. i think also i should mention “saffron ice-cream” omg what the amazing experience. When making a normal batch you add it while you heat milk so the flavor goes everywhere. Then just normal ice cream making procedure you get a soft yellow yummy saffron icecream… oh boy, even thinking of it now made me hungry!!. I think these ones are legit 10/10 that are actually very very easy too!. i did do cakes but they werent a special, more like the other ones like.. maybe 7 or 8 at max.. or maybe less, idk i rate on taste, is the taste good? lol… Anyway that’s why you make many of them. for sure it went into some brownies which give a whole nother vibe to my very chocolate ones… oh those ones did hit! so i did keep going with that batch more hehe!.
Saffron Dos and Don’ts (from my personal very, very, long experience, kinda).
Right, so after all this experiment here are the super serious tips for ya’all : First.. and for god.. please DONT be like me and use so many! Like I swear its little bit and good. Its like that one quote my grandma likes: “Less is more”. yeah she is wise in spices I now realise. Do toast the saffron before you crumble. Toast! yes like.. get in tiny pan and super short cook. Its makes more potent for some weird spice reasons i saw in youtube, some science there haha. Ohhh use warm liquids… i forgot to do sometimes! Warm water, hot milk? yes you’ll get the most bright of this flower for what is worth it lol! Ohhh wait on this for at least 15 to 20 mins! Dont you rushed it lol is good idea to give a little bath for those stand to extract all color flavor they get. and then when adding the liquid (all the water that already turned color too) into the dough.. make it smooth…. cause when we add flour is to the liquid. Dont add liquid directly! trust the baker in me.. i have had lots of failure here lol! Dont also get scared, some strands and small orange color specks are fine… that mean you know the real thing lol! it make the baking more cute for a good presentation, dont ya’ think so?!
What you are all gonna asked – the million dollar saffron dessert questions..
Ok so questions…questions everywhere. Let’s answer some of them that i got this whole experiment thing. “Where do i buy it?”. From internet store. Good saffron? Yeah like… smell them when you have the package near, get to ask if it’s from this years season. It also look very very deep red color when looking inside… If those small strand is a dark dull brown.. avoid them lol!! Is it easy to make for me and my small brain? yeah totally if i get the gist.. anybody can. is the flavor going to be worth all that time, money etc etc? for dessert? OHHH YESS… like, yeah… try at least once the very delicious experience…. can my family that like basic dessert liked saffron?? ummmm….. yeeeeeesssss.. after like 1 bite in short bread my family when on for seconds and thirnds.. hahaha it made their boring sunday so very very better!!. “Can I replace saffron?”… okkk, so real truth noo… and please for everything, not that powder called turmeric!!!… it look so similar for a moment i almost add that! But is completly another thing! Is another taste. It not has what i talk for desserts. no warm and sweet honey aroma!. saffron is too amazing… don’t replaced!!… or at least i still not figured it how and still very much mad why should i lol!
Saffron Sweet thoughts – it kinda works.