[OahuAmateurChef]

Thanks for creating this thread. I've been wondering what to do with that tiny vial of saffron my parents sent to me when they went over seas.

BDL's chicken marinade sounds like a great idea. I'm also considering some kind of frozen yogurt dessert. How do I incorporate saffron into a frozen dessert? Bloom it like earlier mentioned? And how much saffron to make, say 1 quart of ice cream/frozen yogurt?

[boar_d_laze]

Originally Posted by OahuAmateurChef

'm also considering some kind of frozen yogurt dessert. How do I incorporate saffron into a frozen dessert? Bloom it like earlier mentioned?

Toast it lightly, crumble and bloom it in a (very) little warm water.

And how much saffron to make, say 1 quart of ice cream/frozen yogurt?

A quart isn't much. Three or four threads should do it.

BDL