2 replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
source | link

Similar to this questionthis question, but not the same (by the way, I like Hobodave's answerHobodave'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 commentPeter 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.

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.

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.

    Tweeted twitter.com/#!/StackCooking/status/114405278035869697
1
source | link

How to treat your saffron right?

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.