Yes, my recipe toasts the saffron, then soaks the strands in warm water for around an hour, more if possible.
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Thank you!
If you google “toasting saffron,” you’ll see various recommendations for how to do it without burning it…mostly involving placing it on top of aluminum foil. I mostly use saffron in recipes that call for liquid added, such as soups, stews, rice included paella, once for a pizza crust, where the soaking liquid is counted as part of the liquid in the recipe. So I’ve never dried toasted it, just soaked in warm water, and added with the recipe liquid.
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Had the exact same model for well over a decade with few issues. Just hoping for a repeat performance.
I did treat myself to some Penzey’s spices I love. Their Chinese hot mustard powder has become a staple in my crib.
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Lucky Girl. What a very special gift!
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Yes on both counts! The saffron was hand-delivered from Turkey by my sister and her family after vacationing there.
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Wow, what a fabulous gift!
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