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Question On Orange In Savory Cooking [View all]
I made scallops today, so I thought I'd make rice to go with it. I thought I'd go orange/saffron.
I used 50:50 water/veggie broth as the cooking liquid. I added a safron cinnamon stick, some garlic powder, white pepper & the juice, plus ¼top of orange zest.
Let the whole thing sit at room temperature for 30-40 minutes before I turned on the heat.
Sort of half rice, half risotto.
Anyway, the orange taste was a shadow of what I was hoping for.
Anybody use orange in savory cooking? If so, how much orange is really needed?
6 replies
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= new reply since forum marked as read