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How is saffron used for cooking the French seafood soup bouillabaisse?In: Spices and Herbs |
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Saffron
Saffron is the stamen, or filament of a crocus. It is like small threads of a yellow/orange color. It also comes in powder form. It is commonly used to flavor and add color to broths and rice dishes. A little goes a long way, which is good because it is not cheap.
Since Saffron is expensive, to make it go further you can steep a small pinch of threads in a quarter cup of boiling water and when the water is brightly colored yellow/orange, cool to room temp and refrigerate in a covered container. When it is needed for a recipe, add a teaspoon of the liquid and taste, if dish needs more, add another teaspoon. Add small amounts at a time because the flavor adds up quickly.
First answer by ID414820125. Last edit by D4est. Contributor trust: 4 [recommend contributor]. Question popularity: 25 [recommend question]
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