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The $200 saffron I burned in a stockpot, still kicking myself
Last month I was doing a big batch of bouillabaisse for a catering event and got distracted by an oven timer, the saffron threads hit the bottom of the pot and turned bitter. Has anyone else ruined something pricey like that, or am I the only one who zones out mid-mise en place?
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reesemoore14d ago
Ugh, that hurts just reading it! I used to think saffron was overhyped and you could swap it for turmeric in a pinch, but losing that much money to a burnt pot totally changed my view on how precious it really is.
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