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Saffron; To use
Stamins should be steeped in a little tepid water for 10-15 minutes, and then used with their water, which will then be beautifully coloured.
Saffron is traditionally used to flavour risotto Milanesa, paella Valenciana, rouille and bouillabaisse and many other dishes.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.