16

Similar to this question, but not the same (by the way, I like Hobodave's answer).

What's the correct way to treat saffron to get most of the flavor?

I've seen the following methods:

  • Let the stems soak in a cup of lukewarm water.
  • Warm the stems in oil on a slow flame.
  • Wrap the stems in aluminum paper and put it close to a heat source (so it can warm up).
  • Fry the stems.
  • Soak in white wine for 20' (as per Peter Taylor's comment).

I'm talking about expensive (stem only) saffron. Should the stems be crushed (before or after soaking)?

The method I usually use is the first one.

Community
  • 1
BaffledCook
  • 13,276
  • 25
  • 89
  • 131

3 Answers3

4

one Italian trick to extract as much as possible from saffron for risotto alla milanese is to fill a ladle with hot stock, add the saffron "threads" and then mash them into stock with a spoon. The stock will become a beautiful golden color. Of course stock contains water and fat...

Walter A. Aprile
  • 2,332
  • 1
  • 17
  • 17
3

I have seen that some of the flavours/colours in saffron are fat soluble and some water soluble, so soaking in milk should work well. I have also seen recipes that recommend crushing into wine vinegar - I haven't tried this yet but it might be worth testing.

Stuart
  • 773
  • 1
  • 4
  • 7
2

The best way is that you blend your saffron by a bit of suger and then in glass cup of warm water solve then by a slow flame(indirect) warm it. I use water steam for warming, after 20 min it would be in the best color and taste.

Marya
  • 111
  • 5