You've gotten some great advice here that I agree with. There's no way in blue blazes that I personally would toss it out. Try it- worst case scenario, you might have to double-up and add more to your recipes to get the full flavor- and full vivid electric yellow color that we all like in our saffron rice! smiles- kevin (chubbyalaskagriz)
Posted By: Seacoast
Oct 31 # 7 of 12
WOW.. I couldn't be more impressed with the advice. THANK YOU to everyone that posted a reply!! When I first posted I must admit that I didn't expect the wisdom and sage advice (pun intended) that I got in the replies to my post. I'm extremely impressed. Freshly armed with everyone's advice.. I'm off to the kitchen. I'll keep everyone posted... I at least feel good about using it and HOW to use it best, given its age. Thanks again.. I really shook head over some of the experience that I gleaned from the replies. I'll let everyone know my results.
Posted By: Seacoast
Nov 6 # 8 of 12
welllll.. phooey. it isn't looking very good so far, friends!!
i made saffron rice but it didn't turn that gorgeous shade of yellow that saffron rice is supposed to turn. it also tasted like rice and not saffron rice. after the EXCELLENT advice i had been given i had high hopes for the outcome.. particularly since my spice cabinet is dark and cool (thanks in part to the saffron being hidden and out of sight! lol). i started my test by only using about 25% more than the recipe called for, then crumbled the filaments in my hand prior to soaking the saffron in hot water for about 30 minutes. the water DID turn sort of a dark orangish yellow but when i added it to the rice the final color was more of a muddy BARELY yellowish beige than a vibrant saffron yellow. now that i'm sure it's on it's last leg.. i will try it again when i get time and add even more. i think one of the mistakes i might have made was.. i LOVE indian food and i chose an indian saffron rice recipe that also had a fair amount of onions and peas. i think this may have made the test a little less successful adding other ingredients that also affected the color.
back to the kitchen tonight for another go at it.
thanks again everyone for your advice and your greetings to the forum.
steven
Posted By: jfain
Nov 6 # 9 of 12
Well if it's an Indian recipe you can always ramp up the color and flavor with tumeric.
Posted By: Cook Chatty Cathy
Nov 6 # 10 of 12
As long as you live, I would say it was worth the effort to at least try, and no damage done:D
