Saffron can be incorporated into cooking by grinding it into a powder or brewing it, each method offering unique flavour enhancements.
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Chef Neha Deepak Shah suggests a novel approach of toasting and crushing saffron before mixing it with ice or cold water to extract the best flavour.
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The process involves lightly toasting saffron, crushing it, mixing the powdered saffron with ice or cold water, and then adding it to the dish being prepared.
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It's crucial to avoid overheating the skillet during toasting to prevent burning and maintain the delicate flavour of the saffron.
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Crushing the saffron threads between fingers or using a mortar and pestle intensifies their flavour and aroma, enhancing the overall dish.
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Tempering the ground saffron in ice water further intensifies its flavour and colour due to the low temperature preserving its fragile properties.
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Experts recommend using saffron sparingly, with 2-3 strands per serving, to prevent a bitter taste and achieve a sweet and delicate flavour profile.
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Utilizing saffron sparingly is essential to avoid overpowering other flavours in the dish, ensuring a balanced culinary experience.