Proper saffron use is much easier than you think. However, we have to dispel some myths and clichés. Whole filaments should never be added, for example, directly into the pot. Nor should spice be used at the beginning of cooking.
We would like to give you some tips to get the maximum yield from the precious red gold filaments.
With saffron in powder, then it will be even easier.
Product in filament gives greater guarantees of purità, of course. Few companies do not mix, in powder, poorer varieties of saffron or even turmeric or dyes to increase their profits. In addition, filaments guarantee a better performance at organoleptic level since as soon as it is pulverized saffron loses its properties much faster.
Put your saffron stigmas into a mortar and pulverize it. The finest the powder will be, the higher the yield in terms of pigmentation and the better the organoleptic perception.
Pouring pistils directly omto food will give you a decidedly minimal yield of product.So it’s important always pulverize stigmas.
Once you have reduced powdered pistils, leave them to infuse into a cup of hot water (80°) for about 20-30 minutes. The use of boiling water is not recommended. The longer the rest time in the water, the better the yield. Occasionally stir gently.
Recommended infusion time is between 40 and 60 minutes. A good solution could be to leave cup in water bath taking care that water does not boil.
You should never warm it up over high heat.
If you do not want to use water you can leave saffron infused in broth, or in milk. It seems that the latter is an excellent enhancer of its aroma.
After infusion time you can add it to your food. But only strictly one cooking is completed. Cooked saffron would lose much of its flavor and aroma.
This is traditional method always used by the best and most experienced cooks.
But there is a much more effective method and known by a few. Try it!
Initial part of the proceedings does not vary. Pulverize saffron and pour it into a cup. But now you don’t have to add hot water, but ice!
Lay a couple of cubes in contact with saffron powder and let it melt at room temperature. Every now and then mix it. Once the ice is melted we assure you that your spice will be ready to give you the maximum of its yield.
Saffron should be stored in a dry place and away from sources of light and heat. It can be stored up to two years after harvest. Obviously over time organoleptic qualities lose power and product although doesn’t expire, has a lower yield than initial when it is just dried. Bright red color of the new harvest, over time, becomes darker.