[Sca-cooks] Novice Saffron User

[Stefan li Rous]

Ana replied to me with:
> In the recipes I know and in the houses in Spain I have seen the paella
> being made the saffran (the pisties, the threads) were crushed when the
> seafood and the fish was almost done. But I dont know if it was because
> they didnt want the taste of the saffran became too penetrant.
Okay, but this still doesn't answer my question completely. In another 
message in this same thread, Phlip commented "The important thing is to 
get the saffron hot and wet before
adding the rice, so it permeates the dish."

So I was wanting to know if the saffron was kept dry until the dish was 
almost finished cooking, then crushed and added to the paella as a 
powder. Or if it was crushed and then mixed in a liquid and then added 
to the paella. From your comments above I think I can rule out the 
other possibility that occurred to me, cooking the threads in the dish 
until the dish was almost done, straining them out, crushing them, and 
then adding them back to the dish.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****