Saffron tastes bitter-tart-spicy, which at normal doses - unlike the typical aroma - is not applied, and contains carotenoids, makes particularly crocin, which are responsible for ensuring that spiced with saffron dishes are stained intense golden-yellow (saffron gehl the cake ... "[landscape for" yellow ".]) He also includes the bitter Safranbitter from which is formed during the drying part of the person responsible for the saffron flavor aldehyde Safranal. Other flavors include Isophorone. In Europe, popular dishes include saffron, are bouillabaisse, risotto alla milanese, Swedish Lussekatter (a sweet baked goods) and paella. In Iran, particularly rice dishes like seasoned with saffron.
Saffron must be protected from light and moisture stored in tightly closing metal or glass containers, as the spice in the light fades fast and the essential oil evaporates relatively easily.
Saffron was also used as a colorant, and the water-soluble dye crocetin in the plant is bound glycosidically to the disaccharide gentiobiose, this compound is known as crocin (see above). Already Pliny mentions saffron as colorants. It was also used to imitate gold fonts, or have to appear tin or silver as gold. It was also used in mixtures with other pigments or dyes.
To preserve the aromatic scent of saffron should not be cooked too long. It is recommended to soak the stigmas few minutes in some warm water and the liquid at the end of the cooking time to admit to the court. A stronger staining is obtained when the saffron threads are ground in a mortar fresh.
Source: http://de.wikipedia.org/wiki/Safran
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