When it comes to spices, saffron is one of the most special and best, not only does it add a very rich and colorful orange color to a variety of foods such as barberry pilaf, but it also has a subtle spiciness that adds a certain complexity to a variety of recipes. He adds, however, that if you want to get the best results, you need to know how to prepare this great spice.
The first method: crushing saffron
- First stage:
Weigh saffron flower twigs, recipes usually state the amount needed, but there are a number of general rules that you should be aware of, saffron usually with a warm unit, the number of flower twigs or a finger ( One-eighth of a teaspoon (equivalent to 20 branches of saffron flowers) is measured. To calculate the weight, amount or number of saffron flowers, count grains or use kitchen scales (tablespoons, etc.).
Adding too much saffron spoils your food, so it is better to always consider the lower hand in adding this spice, and then if your food does not reach the flavor you like, again the possibility of adding saffron to There is food.
The most appropriate way to calculate the required amount of saffron is to count the number of saffron flower strings. If you want to add saffron to your food without cooking instructions, the standard amount is per person (a quarter of a teaspoon).
- Second stage:
Crush the saffron flower strings, if you want the saffron used to look good in your food, the best solution is to release all its flavor and color, the fastest way is to powder saffron, saffron flower strings are very delicate, so pulverizing They are easy to handle by hand, use your thumb and forefinger gently to crush the saffron. If you want to give a more one-handed shape to your crushed saffron, you can use a mortar.
The best way is to use powdered saffron in recipes that have different types of liquids or water in their recipes.
- third level
Add saffron to food, when you have chopped saffron, easily add it to your dish, it is best to do this as soon as possible during cooking, this way you allow saffron to Combine food well with other ingredients and its color goes well with it.
The second method: soaking saffron
- First stage
Heat the liquid you want, if you are preparing a food that uses one of the types of liquids such as chicken broth, milk or white vinegar, use enough of that liquid to cover the amount of saffron in the pan or pot. , Then heat the mixture on the stove to heat (be careful that the liquid does not reach the boiling stage). If there is no liquid in your food, use empty water to soak saffron.
- Second stage
Soak saffron strands in water, the best way to release all the color and taste of saffron is to immerse it in hot water, so it should be soaked completely in water and soak saffron in hot liquid for 10 to 20 minutes to prepare it. It is enough.
Soaking saffron before adding it to food is the best way to distribute it evenly throughout the dish. The smell of saffron smells good only when it has been soaked in enough food liquid.
You can eat saffron with your hands or a mortar before soaking, but the completeness of the saffron string gives a special charm to your food.
- Third level
Add the liquid to the food container, when it comes time to add saffron to the food, you should not separate the noodles from the mixture. Instead, add all the liquid to the food, thus penetrating a richer flavor and color into the entire container. Normally, the best time to add saffron liquid is near the end of the cooking process, but if you have a recipe, follow the steps.
You can, if you prefer, separate the saffron strands from your solution. However, this is usually done only when you need a food with a smooth surface such as jelly.
If you plan to keep saffron noodles in your food, there is no need to cut or eat them. The mere presence of these noodles gives an interesting texture and shape to your food.
The third method: picking saffron
Look for more colorful saffron branches should have a thick red color with an orange tip. Make sure that the strands have the same color, the presence of light streaks on the saffron strands can be a sign of its low quality. To buy quality saffron, refer to the linked page. In general, the stronger and richer the color of saffron, the higher its quality.
Pay attention to the texture of saffron, usually quality saffron has the same strands and the same size, usually one side of the strands is in the shape of a horn while the other end has a sharp, spiral shape.
Leave a ReplyWant to join the discussion?
Feel free to contribute!