I have been growing saffron in Michigan for over 30 years and have found that over a long period of time that room temperature storage of saffron will lead to gradual oxidation of the stigmas. I keep my saffron in a jar and stored in my freezer. It can last this way for years.
@@matthewhuston3487 I use 8 - 10 stigmas for every cup of liquid used in any particular recipe. Take the stigmas along with any salt in the recipe and grind them together in a mortar and pestle, then add this to your recipe. This way you will get the maximum amount of color from the saffron as opposed to using the stigmas whole. Understand this, that saffron is not a flavoring element, it is only a coloring agent. The aroma and flavor qualities of saffron is only a myth. In fact it is the biggest myth in the culinary world. If you do some experimenting you can prove this for yourself. Good luck.
Great video, and very helpful. Especially in modern cooking videos, risotto milanese almost always shows adding a pinch to the pot. This way makes so much more sense, and is more in line with how I learned to make the dish, many years ago (adding it as a top note, at the end.)
Demetrious Sandford you would add your steeped saffron into what you’re cooking somewhere towards the end of the cooking process, really depends on what you’re making
All other videos that I watched before this heat up the liquid in which they steep the saffron. Therefore, I wonder what is the science behind using hot and cold. Intuitively using teas and other herbs as well as coffees as a reference, the hot water draws the substance out of its source. So why is saffron different?
