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  • How to use saffron threads

    These recommendations will help you get all the colour, fragrance and flavour out of your saffron:

    1) Immerse the strands into a warm liquid (water, stock, single cream, lemon, wine, vinegar...) in accordance with your recipe. Leave to stand for at least 10 minutes, stirring occasionally.

    Strain the liquid and pour into the dish you are preparing. The saffron threads may also be used for a decorative effect in some of your recipes.

    2) Alternatively, toast the threads over a gentle heat for 2 or 3 minutes and crush using a pestle and mortar or by simply pressing down with the back of a spoon. Use the crushed saffron in the same way as the threads, as indicated in point 1.

    NB: When preparing soups, or dishes with a stock or sauce, do not allow the saffron to boil for too long. Add towards the end of cooking.

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