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Usage of Saffron
How to Use Saffron
In order to get the most out of saffron it should be soaked in a little warm water for 10 minutes before being added to food at the last stage of cooking. (The aroma, flavor and color come out much better this way.
Hadis 01
Imam Muslim meriwayatkan dalam hadis sohihNya dari Jabir bin Abdullah r.d. Bahawasanya Rasulullah SAW bertanyakan tentang hidangan lauk kepada keluarga Baginda, lalu mereka menjawab: "Kami tidak mempunyai apa-apa pun melainkan KHAL". Lalu Baginda pun memintanya; lalu Baginda pun mengatakan: "Sebaik-baik hidangan adalah KHAL". (Dikeluarkan oleh Muslim 2052).
Hadis 02
Dalam Sunan Ibnu Majah, daripada Ummu Said r.d. dari Nabi SAW. "Sebaik-baik hidangan makanan ialah KHAL. Ya Allah berkatilah KHAL, sesungguhnya KHAL itu adalah makanan para nabi terdahulu sebelum aku dan jangan terputus KHAL dalam suatu rumah." (Hadis dikeluarkan oleh Ibnu Majah, 3318).
How to consume and store saffron
Because saffron is very expensive, it is important to get every bit of flavor out of the saffron and well distributed into the food it flavors. There are two techniques for doing this: toasting and powdering the threads, and steeping the saffron ahead of time in hot water or broth. Saffron threads are toasted to remove all residual moisture so that they can be ground in a mortar or crushed between spoons. They may be toasted on the stovetop in a dry skillet or in a carousel microwave at full power for about 30 seconds or until they begin to give off an aroma. Cool and crush finely.
If you will be using the threads whole (they are showy in a sauce, for example) then you should steep them for at least 15 minutes to extract as much as possible of their flavor. Longer would be better, as they release flavor for up to four hours. Bring some of the liquid used in the recipe--water, stock, milk, to the point of boiling and stir the threads into it and set it aside while you do something else. Liquids containing alcohol do not have to be heated.
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