Saffron must be infused to release its flavor and aromas. It is difficult to describe the taste and smell of saffron. Several laboratories have tried to reproduce them, without success.
Saffron should not be cooked or boiled. For an optimal result, it is recommended to make an infusion of your pistils in a warm liquid to start (milk, cream, broth, water, alcohol, wine), 24 hours in advance.
If you are in a hurry, grind with a mortar and pestle, with salt or sugar, according to your recipe. A minimum of 4 hours is required to have a good result.
Saffron is a flavor enhancer. It is added at the end of the cooking process. 5-10 minutes will be enough to release its aromas.
With high quality saffron, a few pistils will be enough to sublimate your recipes. 2 pistils per person for a savory dish and 1 pistil for a sweet dish.
Be creative, add saffron in your recipes!