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stretching saffron

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This seems like some pretty good advice. I thought I'd share this with the group. Has anyone tried this?

http://food52.com/blog/7384-a-trick-f...

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  1. Yes! It works well to dissolve the saffron in warm milk or water for a few minutes first. I always do this.
    Another trick is to put saffron in a spice grinder with a lump of sugar and blend it to a powder before you dissolve it in the warm liquid - it helps it disperse more than in strands

    1. I always dry-roast it (not to dry the saffron, but to further enhance the flavor & aroma). I then put in in a small bit of aluminum foil, and using the back of a spoon, break up the threads a little, then soak it in warm milk, as Siegal wrote.

      1. Saffron goes a long way, I usually soak it in some wine before adding to a dish.

        1. Most indian recipes that use saffron call for soaking the saffron in warm milk for a few minutes, then drizzling into/over the dish.

          1 Reply
          1. re: boogiebaby

            Learn something new all the time here. Thank You.

          2. I usually bloom my saffron right before using it. Since I often make saffron rice and add chicken stock, I put the saffron in a glass cup and cover it with 1/2 cup of chicken stock (or part white wine), microwave it for 20 seconds about twice (maybe let it sit for a minute between, to avoid having it boil over, making a big mess and wasting a lot of the saffron). Then I let it steep for the next 10 minutes while I do my other prep and saute the rice (pilaf prep style, in a little oil). By the time I'm ready to use it, it has bloomed nicely.

            If you have a little white wine, the alcohol in the wine helps to release the flavor, too. I think some flavors and aromas are more soluble in alcohol. So a mix of the liquids may do a better job than just stock. Milk works well if you're doing an Indian style sweet dessert.