What's the correct way to treat saffron to get most of the flavor?
I've seen the following methods:
- Let the stems soak in a cup of lukewarm water.
- Warm the stems in oil on a slow flame.
- Wrap the stems in aluminum paper and put it close to a heat source (so it can warm up).
- Fry the stems.
- Soak in white wine for 20' (as per Peter Taylor's comment).
I'm talking about expensive (stem only) saffron. Should the stems be crushed (before or after soaking)?
The method I usually use is the first one.