Wednesday, July 9, 2014

Maximize the Flavor of Saffron on Cuisine

Saffron is very well known in the culinary world East Asia and the Middle East, such as curry or biryani rice dish. Dried spices are known as the "red gold" because it is one of the most expensive spices in the world. Saffron is widely grown and produced in mainland Mediterranean. Interestingly, the saffron harvest should be done by getting them one by one using their bare hands. In using saffron, it is necessary to understand the right way to maximize the flavor of the seasoning.

 * Aroma, flavor and essence of saffron will be perfect apart when exposed to sufficient heat. Therefore, make sure you first dipped in hot water (or broth) before adding saffron to the dish.

 * Do not overdo adding saffron in cooking. Just a little is enough to give the flavor of saffron to the dish.

* Saffron is very suitable for use as a seasoning seafood and pasta made ​​from heavy foods. Add saffron risotto on the menu to add to your refined pleasures.

 * Be careful, saffron can cause stubborn stains on the cooking appliance. Avoid using wood cooking tools.

* The flavor of saffron may be fading due to poor quality. Before cooking, make sure you buy the best brand and note the characteristics of saffron are worth taking.

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