A sublimating spice
Saffron is not used pure but infused. This infusion is made in a liquid at room temperature and not in boiling water as for a tea infusion.
Saffron can be used in all dishes, savory or sweet, all drinks, alcoholic or not, it is however recommended to boil it no longer than ten minutes nor to use it in highly acidic preparations as this reduces its aromatic fragrance.
For example, in the case of a dish with sauce, you will be adding the saffron infusion three minutes before the end of cooking.
The basic principle of the use of Saffron is to let it steep for ten minutes in a liquid at room temperature, for it to recover and develop its aroma.
Very little is enough
We advise to infuse for a dish an equivalent of one stigma per person but this amount may be increased to your own taste.
To multiply the diffusion of flavors and for an even faster infusion, you can also reduce the Saffron into powder. For this, just place the stigma in a small sheet of baking paper folded in half and crush them with your thumb.
However, beware of always starting from the stigma and not to use powdered saffron directly because the Saffron spice is the most adulterated spice in the world!
There is no maximum infusion time and infusion surplus for a dish can be kept for a week in the refrigerator for later use.
You can conventionally infuse the Saffron in 10 cL of water, but you can also infuse it in the same amount of milk, cream; white, rosé, red wine or in cognac, port and Armagnac, still at room temperature.
Due to its antioxidant properties, you can use Saffron replacing citrus to prevent your apples and avocados to blacken during the preparation of your dishes.
Also, feel free to add to any dish a tablespoon of Saffron infusion to enhance the taste and give them a nice golden color.