TASTE-CULTURE

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Advice


Here we quote some advice that will help to obtain better performance from the saffron in its different uses:-

SAFFRON FILAMENTS.
  • To obtain the best performance from the the product, it is important to infuse the filaments in warm water or milk for no less than 30 minutes. Thus we will obtain the most from the from the qualities of the saffron. When the filaments are colored white, it means that all their active components have been practically dissolved in the liquid, which happens after several hours.
  • Before preparing the infusion, we may select some of the threads and reserve them for presentation on the dish.
  • Do not use saffron in a frying plan, dry or mixed with oil, as safron dissolves its active components in awueous liquids. Do not use wooden spoons either, as they will absorb part of these principles.
  • The quality of saffron to be used in a recipe depends on its quality and purity. This is between 10 t 30 filaments, although in order to provide colour and flavour to a glass of milk it is enough to use 3 filaments of pure category 1 (ISO 3631) like that packaged by KESAR KING (r).
  • If one wishes to use saffron as a dye for clothes, a fixing agent or mordant is added to fix the color of the saffron, as it is water soluble, and to avoid de coloring when the garment is washed. In olden time, products such as slaked lime, alum or vinegar were used for that purpose.

GROUND SAFFRON
  • From (100-150 microns) allows the infusion time to be shortened and thus emulsions or broths at the last moment. The recommended amount is between 30 and 50 mg per person, depending on the intensity of the flavour we wish to obtain.

SAFFRON SYRUP
  • This beverage may be used for milk. tea. coffee, and other beverages. Thus, it may be used to provide aroma, color and the sweeten. Its use in cocktails is extremely widespread. It may also be an easy way t add saffron when preparing deserts, as saffron syrup dissolves quickly. It is excellent as a topping on ice creams and a icing in pastry making. It haute cuisine, it is used in batters, carmelisaton, emulsions and sweet and sour sauces.