This article explores a kitchen hack for getting the most flavor and color from saffron. Chef Neha Deepak Shah suggests toasting saffron strands in a pan, crushing them, and then steeping them in ice water. This method is said to release the aromatic compounds in saffron better than traditional soaking. Experts agree that toasting releases flavor and crushing increases surface area for infusion. Steeping in cold water protects saffron's delicate properties.
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