Saffron (pronounced saf-ruh-n) Background The first reference to the cultivation of saffron dates back to around 2300 BCE, in a palace of Minoan Crete. Alexander the Great discovered it growing in Kashmir in 326 BCE even though it was not indigenous to the region. Saffron was valued as a spice and a dye and for…
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De glazing by definition means to remove browned food particles leftover from sautéing various food items typically with wine, water, or stock. It removes the” fond” French word for “bottom” or “foundation” like the little pieces leftover from cooking; and adds flavor to your sauces or gravies. The flavor of the pan sauce is determined…
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