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stretching saffron

By : | 0 Comments | On : July 23, 2013 | Category : Recipes

I always dry-roast it (not to dry the saffron, but to further enhance the flavor & aroma). I then put in in a small bit of aluminum foil, and using the back of a spoon, break up the threads a little, then soak it in warm milk, as Siegal Reading More May Cause Envy…  

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