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
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.