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| | Cornish saffron cake is
made to celebrate Easter. Saffron corms were traded in exchange for tin, with
seafaring Phoenicians. The saffron was bought and sold in Drachmas.
Russians
also make a saffron cake at Easter called Kulich. Where a little saffron and raisins,
chopped nuts, and candied fruit are added to a normal pound cake mixture. |  |
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| | Tea
sometimes referred to as an infusion or "steeping" saffron. This is
exactly the same principle you use in making any tea - the longer the saffron
steeps, the stronger its flavor, aroma and color.
Where saffron preparation
differs from tea is that you can release saffron effectively in hot liquid such
as water, broth or milk or in room temperature white wine, vodka, rosewater, orange
blossom water, white vinegar or citrus juice.
In other words, saffron's chemicals
respond positively to hot liquid or room temperature alcohol and acids (citrus).
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| | The amount of liquid
is not important; use whatever is called for in your recipe or adds just a teaspoon
or two of hot water to a recipe, which will not harm it.
Then put the threads
or powdered saffron in the liquid and leave it for a minimum of 20 minutes before
you add this "tea" to the recipe. Do not remove the saffron threads
from the liquid.
They continue to release aroma, flavor and color for up
to 24 hours which is why affronted dishes and breads always taste even stronger
as leftovers. With more flavor, aroma and color release than you would otherwise
have, steeping saffron is the most economical way to use this spice. Once
you get comfortable cooking and baking with saffron, you will find the longer
you steep your saffron, the less you will need per recipe.
A special note
about toasting saffron: do not do it! It is unnecessary to dry saffron any further
because it has already been processed to exactly the right dryness for either
steeping or crushing into powder.
The only reason you might read elsewhere
that saffron threads should be further dried prior to use is that lower grade
saffron may contain too much moisture for good release of its aroma, color and
flavor. |
