Cooking with Saffron
Prized by many cultures for thousands of years, saffron is an essential culinary ingredient. Its exotic history reveals it also found its way into medicines, perfumes and dyes.Saffron’s unique flavor adds depth to bouillabaisse, paella, risotto or tomato-based sauces, and shines with pasta, fish or poultry. Its rich orange-yellow hue adds beautiful color to desserts and drinks. A pinch is all you need of this powerful spice.
To release its flavor and color, saffron should either be steeped in hot water, broth or warm milk, or ground before adding to food.
For Optimal Results
For every teaspoon of saffron, add 3 teaspoons of warm liquid. Without crushing the threads, gently immerse them in either broth, water or milk. For best results, soak saffron for 2 hours, allowing the threads to expand to twice their original size. Do not use wooden utensils when handling saffron, as wood can stain and absorb the flavor.
For Quick Results
Add 5 teaspoons of liquid for every teaspoon of saffron and let soak for 20 minutes. Using the back of a spoon, mash the threads to create a thick paste and add to your recipe.
To Make a Powder
Slowly toast threads in a heavy skillet over low heat for several minutes. Grind threads into a powder and use as directed.
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