Saffron can be added to the rice to bring some color, risotto, bread desserts and ice-cream.
Preparing Saffron for use in cooking and how not to let it go wasted:
Preferred Method - For every teaspoon of saffron, add 3 teaspoons of liquid; using a spoon make sure that the saffron threads get properly soaked (do not crush the threads). Let the saffron soak for a minimum of two hours. The leaves will expand to 1 1/2 times their dry size.
Quick Method - If you are in a hurry or have forgotten to soak the saffron, add 5 teaspoons of liquid for every teaspoon of saffron; let soak for 20 minutes. Using the back of a spoon or in your ceramic mortar, mash the threads so that a thick paste is formed. You can then add the paste to the dish when required.
Toasting Method - Carefully and slowly toast threads in a heavy skillet over low heat (watch carefully and do not allow to burn - burned saffron threads are irretrievable and unusable). Then grind threads into a powder and use as directed in the recipe.
Caution: Do not use the wooden utensils as they tend to absorb saffron easily.
