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Kitchen Tips: Using Saffron
Saffron is expensive, so it's a shame if the result you get from using it is somewhat less than you expected because it tastes bitter. The trick is not to add the threads directly to the other ingredients. Instead, put them in something like a teacup and grind them with the end of a rolling pin. Then add around four tablespoons of boiling water (or cooking liquid) and leave them to infuse for a short time until you get a bright orange color appearing. That's the signal to strain the liquid into the rest of your ingredients, adding a beautiful perfumed fragrance to your meal. Don't leave the threads too long in the liquid or the orange color will begin to darken, which indicates that the bitterness you tried to avoid in the first place is starting to develop. |
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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