Saffron in kitchen
Using saffron for cooking
There are things we are dealing with in the kitchen with caution, hesitation, and maybe a little worry: breaking eggs, making Aioli sauce, overturning just cold plate on a plate ... Cooking with saffron falls for many people in this category as well.
We will teach you that saffron cooking can be simple, fun and that you and your family will love it soon. Just a little warm water. Once the saffron is immersed in water, the whole container becomes perfumed.
If you damp dry, crushed saffron in hot water, the ratio should be one cup of water for each 1 teaspoon of saffron, you can put this "liquid saffron" in the refrigerator for up to one week. Two tablespoons of this magical water will be equal to a pinch of saffron. If you want saffron water to stay for more than a week, pour it into the ice maker and freeze it. One cube of ice will be equal to 1 pinch of saffron.
Saffron can be used as a powder in the kitchen or as a whole, using whole knives. If you plan to use the ground saffron more often, we recommend buying a ceramic mortar. If your goal is to create a visual experience, use whole junk. Once you know how much saffron you need, you should put the saffron linen on a clean flat plate and spread it over the plate surface before you add anything to it. It is possible that you will find tiny particles of foreign particles that do not belong to them, you should select and separate them. Cleaning the saffron is extremely demanding and it is manual work, so it will usually never be error free.
You can use saffron to prepare these kinds of dishes: