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…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)