Extract of Saffron
Ingredients
Directions
Place the saffron in a jar.
Pour the boiling water over the saffron.
Let it steep for a few minutes to extract the color and flavor.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Saffron
- Provides the color and aroma that the steeping water draws out of the threads.
The step that matters
Pouring the boiling water over the saffron. Hot water draws color and flavor from saffron far more efficiently than cold water. Steeping in water that is hot enough lets the threads release their compounds, so the extract is evenly colored and aromatic.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.