Uploaded by:
ColorsofChemistry
Uploaded on:
December 28, 2010
Description:
While most recipes thankfully call for just a pinch or less, discerning cooks know that saffron's ability to color and flavor food can be enhanced by first steeping the dried threads in hot water or soaking them in alcohol. This important step helps to coax even more of the yellow-producing carotenoid, crocin, and other coloring and flavoring substances from within the dark red threads.
