well, I'm glad you told me - I was going to just throw them in like parsley. These WHOLE dried saffrom stems were a bargain at $1 per 8 oz, so of course we bought a ton of it, but I'm only used to the powder, I'm afraid... I'm also particularly excited to use the gold leaf sheets (traditionally used on rice).
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Just steep the threads in the hot stock and strain them out as you add it.
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I'm also particularly excited to use the gold leaf sheets (traditionally used on rice).
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