Pantry Item Questions

How many threads/pinches of saffron in 1 gram?

1 gram is a fairly large amount of saffron (relatively speaking, it’s light & potent stuff!). Depending on the quality of your saffron, that could be as many as 32 servings! We estimate (roughly) that there are about 560 threads
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How much saffron to use in buns recipe?

I have an old recipe from around 1950. It calls for one box of saffron for 9 lbs of flour for making buns. How much was in a box?! I am guessing at 1 ounce or 2. I heard if
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What is the largest part of the grain kernel?

The largest part of the typical grain kernel is called the “endosperm” – it’s the energy storage capsule – providing the food a nascent plant needs to grow from the seed. The endosperm is the part of a wheat grain
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How do the new Vermont Maple Syrup Grades work?

…What happened to Fancy & Grade B maple syrups? If you’re used to buying Vermont maple syrup, you’re probably used to seeing things like “Grade A: Fancy” and “Grade B” on the packaging of your favorite brand. Now they’re gone.
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What is Farro?

This is actually a more complicated question than it first appears.  Because the word “farro” in Italian has a vague meaning (often translated as “a kind of wheat”), the term can refer to multiple types of grain, typically heirloom varieties
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How do I use jarred summer truffles in truffle juice with pasta?

The truffle juice will hopefully help infuse the jarred truffles with more flavor than they’d normally have (they really don’t like canning temperatures). But I would have a finishing truffle product on hand (a black truffle oil – all natural
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How do I convert dried onions to fresh onions?

Typically the manufacturer will recommend a conversion on the packaging, and that’s the one I’d follow.  They know their product.  Estimates I’m seeing online suggest converting dried onions by volume at 1-2 tablespoons of dried per 1/4 cup of fresh
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What’s the best way to use jarred truffles in carbonara?

…would you chop some up and make truffle pasta, or put some in the sauce, or grate some on top? Jarred truffles are a great way to add the appearance of truffles to a dish, but they typically don’t have
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Would saffron flavor be lost in gumbo…

…that has andouille sausage, chicken, shrimp and oysters? We don’t believe so, though it would depend on how much saffron you used.  Good quality saffron is a potent spice that can add a little or a lot of flavor depending
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Do you sell pre-cooked nokomis wild rice in a can?

I’m afraid we don’t offer that product at this time, nor do we have a source to special order it.  We do offer raw wild rice if that’s a suitable substitute. – Question Submitted by Philip  

Questions About Camelina Oil & Hydrogenation

The camelina oil label says it fell out of favor because it isn’t easily hydrogenated.  Why is that important?  Why did it fall out of favor with distributors and why isn’t it more mainstream today if it is so good?
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Can you recommend any recipes for rice beans?

Unfortunately we haven’t developed any recipes specifically for rice beans in our test kitchen yet, and I’ve been unable to find any online. We’ve heard that they work well in bean, pasta & vegetable salads, and are also nice mixed
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Which rices are truly NON aromatic? No aroma at all.

“Aromatic rices” are a specific sub-set of rices (jasmine, basmati, etc) known for containing a higher amount of volatile compounds (primarily acetylpyrroline), which causes them to emit more aroma than other rice. While most rice varieties aren’t considered aromatic varieties,
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Is the white “eye” in risotto rice the germ? I’ve read it remains crunchy. Why?

It’s true that risotto rice varieties like vialone nano, carnaroli & arborio do have a little white spot that appears when the rest of the grains turn semi-transparent near the beginning of the cooking process.  Because they are polished –
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What kind of seaweed is used in seaweed salad served in restaurants?

There are various kinds of seaweed salad available.  The most common, bright green variety is primarily made with wakame, but versions made with dulse (which are usually red) also exist. It’s very important to note that these wakame & dulse
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