COOKING WITH SAFFRON SPICE. COOKING CLASSES IN MIAMI. BRAT COOKING GAMES.
Cooking With Saffron Spice
- The process of preparing food by heating it
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- (cook) prepare a hot meal; "My husband doesn't cook"
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food
- The orange-yellow color of this
- dried pungent stigmas of the Old World saffron crocus
- orange yellow: a shade of yellow tinged with orange
- An orange-yellow flavoring, food coloring, and dye made from the dried stigmas of a crocus
- An autumn-flowering crocus with reddish-purple flowers, native to warmer regions of Eurasia. Enormous numbers of flowers are required to produce a small quantity of the large red stigmas used for the spice
- An element providing interest and excitement
- A russet color
- make more interesting or flavorful; "Spice up the evening by inviting a belly dancer"
- An aromatic or pungent vegetable substance used to flavor food, e.g., cloves, pepper, or mace
- aromatic substances of vegetable origin used as a preservative
- any of a variety of pungent aromatic vegetable substances used for flavoring food
Poached Pear with Saffron Syrup Recipe
(adapted from 'The Spice Bible')
- 1 vanilla bean, split lengthwise
- 1/2 teaspoon saffron threads
- Heaping 3/4 cup superfine sugar
- 2 teaspoons grated lemon zest
- 4 pears, peeled
1. Put the vanilla bean, saffron threads, sugar, lemon zest and 2 cups water in a large saucepan and mix together well. Stir over low heat until the sugar has dissolved. Bring to a boil over high heat, then reduce to a gentle simmer. Add the pears and cook, covered, for 12-15 minutes, or until tender when tested with a metal skewer. Turn the pears over with a slotted spoon halfway through cooking. Once cooked, remove from the syrup with a slotted spoon, set aside, and cover to keep warm.
2. Allow the saffron syrup to come to a boil and cook uncovered for 8-10 minutes, or until the syrup has reduced by half and thickened slightly. Serve the pears with the sauce spooned over.
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