In old times, they used sugar to crush the saffron stems that sometimes got moist because of the weather condition or not properly stored in in tight container. Saffron has its own sweet taste and mixing it with sugar creates a different flavor and added sweetness. for the best taste we should grind saffron at the time of use and add hot water. Storing saffron for a long period means less aroma and flavor. Love all your clips.....
I bought award-winning lab test saffron threads and when I open the tiny jar (was only 1 g) but I didn’t smell anything! I’m going to do the grinding with the sugar hopefully I will get something resembling that.
You are absolutely correct in saying not to use the cheap Spanish saffron. Iranian saffron is far superior quality. As the old saying goes "you get what you pay for! " merci.
Hello H. I got some saffron from Costco last night, I'm doing this tomorrow, thank you sir, always a pleasure watching your videos. I love how you utilized a lot of condiments to create wonderful flavors, my kind of cooking style, have a wonderful weekend mate, cheers!
Thanks so much for this easy to follow, step by step video. Your presentation is some of the very best on UA-cam. Your food is amazing Henry. I use a lot of your recipes and the family love them. The local takeaway shops rarely take an order from this household lol Keep up the great work as it's greatly appreciated.
In your Kebobs you squirt from the bottle and it comes out like water but you said it was "oil". This is for saffron water & saffron butter. So doesn't the butter get hard when it cools?
@@HenrysHowTos I live in California, at sea level, so almost everything grows well here. But I know that the Amish in the Eastern part of the US have been growing their own saffron for a long time, and their winters are much harsher and wetter than ours. My only problem has been squirrels, which like to eat the bulbs. Every year I seem to have less and less bulbs, when it should be the opposite!
Great tip. I was mixing it every time I needed some, didn't even know about the sugar part. Now I can make a whole bottle. This also makes making "tahdigs" easier.
Iman Shoeibi sure you can! Mix 1 tsp of diluted saffron to a tbsp of plain yogurt. Pour the mixture on the button of your oiled pot before layering lavash, potato or just the rice. Try this; you will love it! 😋
Moe Hosseini you DO NOT need to add sugar! Many years ago, they used to add sugar to take away the moisture from the saffron that was not stored properly. Plus, sugar takes away from the actual taste of saffron.
Henry love the recipes and have been making these for a very long time now, really love to cook. Your channel has some really nice tips and things I haven't even thought about. So I have a bunch of Amoos and Amehs who all claim their; Kabob is de best in da vorld" so in all those years of fighting over the ingredients and techniques I have never come across adding sugar to the saffron, this might be what takes it to the next level. You mentioned flavor and size. The amount that used seemed like a very good (huge) amount, I would think you wouldnt need to expand that out given how much you started with a little really goes a long way. Also as my baste, I want the fattiest most flavor thing possible mixed with that good pure saffron...Butter of course. I use enough saffron to cover the bottom of a shot glass then fill the rest with boiling water, its incredible how far how little that takes you. Lastly I just feel like that is too much sweetness for those dishes which aren't really known or would expect to be sweet, maybe, given how little it is compared to the amount of meat It may be hardly noticeable. For my baste its just saffron and melted butter, and for rice just saffron with water. So the question or challenge when their eyes turn is who got it wrong Henry or the hoard of Amoos who are gonna come after you if they hear their wrong. Mainly this is really a curiosity question cause I just have never come across it, is it a specific region specific, just how your family did it, or is it common knowledge thats been allusive to me and my amoos and of course amehs all these years. One last thing I use a food processor for the onions so its gets most the juice out (pro tip you save that juice for chicken kabos, then leave them on a paper towel salt it generously on both sides and let it sit, then shake it around in a strainer to get the extra salt off and have found that helps a lot with the meat sticking onto the skewer. All this rambling just boils down to the sugar, whats the deal with that. Dammit Gharm, Also you do know my name spelt is well just go ahead and try it Lastly if you say my name backwards in front of a mirror I pop out and make kabobs for all
You don't strain your saffron water before storing? The biomaterials can decompose... have you ever considered making a saffron extract? And make them monthly and for other people. It's actually a medicine but you can make an extract to cook with. It's quite amazing! Thanks for your video.
I do think about it every now and then, especially a saffron oil. Unfortunately, I don't really have the time or mind space to focus on it. I do agree with its medicinal properties, Infact it also has weight loss properties too :O
I have a good amount of Saffron in my cabinet and always use a slight pinch of that in my rice and teas. How would you say the saffron water compares to using the herb itself directly when it comes to flavor? Would it compromise the taste at all?
I recommend crushing the saffron then added the sugar - *MUCH* easier and the grains of the sugar scrub the saffron dust from the bowl (or at least mine does)
I’m wondering what I did wrong? I crushed the saffron (without sugar) and made the hot water mixture and put it in a squirt bottle exactly like the one you have. It worked perfectly on my rice. After I used it the first time I let it get to room temp and put it in the fridge, and a week later it does not have hardly any pigment and does not make my rice yellow anymore. The fragrance is still there but I would like for it to be as yellow as it was before :( what did I do wrong?
My saffron looks like that but my 3 grams looks like that 20 grams so I’m not sure what to do cuz when I weigh out 20 grams it’s a whole jar of saffron
bro I saw one of your Kaman kabbab videos you used saffron oil. can you teach me how to prepare the saffron oil. I would really appreciate if you could teach me how to prepare saffron oil thank you.
So the amount of saffron needed for this recipe is 1 teaspoon (1/2 saffron; 1/2 sugar, correct? Cuz, for those of us who don’t have 20 grams of saffron on hand 😅….
Great work Henry, love watching your videos, and wanted to ask, can I use brown sugar for the saffron water instead of white ?second are u sure in your video that was 20 grams of saffron and not 2 grams ?
I’ve never tried with brown sugar, I think the molasses in brown sugar would be quite overpowering though. Yes I used 20 grams, I go through a lot in the restaurant, obviously it can even be done with 1 gram as required
Hi Henry, love your videos bro. Thanks to you a can finally skewer a kebab without it falling off!!! With the saffron, does grinding it in sugar make it too sweet for joojeh kebabs or is it ok? Cheers dude.
@@YoniNadi I'll see when I do, and you too will recieve a notification if he responds to my question, since your part of my "comment column".... Any replies or comments made, you'll be able to see, but I'll let you know👍👍
Thank you! You put so much love and effort into the food, it's amazing! Do you by chance have links or could recommend a shop in Germany where to get to good gold? Thanks again
he is wrong, on the packet he turned around for a second it says 1 mesghal, which is 4.6 grams, in the US about 20 dollars. BTW use a half tea spoon of saffron with a pinch of salt for grinding as sugar sweetens saffron while the salt you will have to add to the food anyways. he also makes in large amounts as he owns a restaurant. don't keep the liquid for more than a couple of days in the fridge.
Regular sugar syrup is just equal parts sugar and water warmed on the stove until the sugar dissolves. If you get crystals either your pot,water, or sugar are not clean, and don't stir it that can cause the sugar to crystalize
very nice. Is saffron water a typical persian ingredient for authentic dishes or did you introduce this into your cooking to add a unique flavour to your dishes. I'd love to make this but I don't really like the flavour of saffron. Keep up the good work, I really enjoy watching your videos.
saffron is a typical Persian ingredient used within many authentic meals such as joojeh kebab or tahdig r ashe reshte as it both creates an amazing aroma and gives a fabulous bolt of colour. Additionally Iran is the largest producer of Saffron in the world with over 46 exports to other countries, however a lot of effort and time is given into hand picking saffron hence reasons why it is so expensive and is sold in such small portions
Vasile Stana The controversy over BPA in plastic bottles is not over, and there is no consensus as to whether it is safe or not as currently used. If you want to avoid exposure to plastic packaging chemicals, do some research. Researchers believe phthalates may leach from plastic containers into our food, like BPA does.
Can I add a few 'pieces' of Saffron to a cup of hot water/honey Or to a cup of hot water/maple syrup Or to a cup of hot water/pure ginger? + Do I drink the 'pieces'/'strands' of saffron with the drink Or do they dissolve?.... :)
I take back what I said. I found packets on India Mart website that are 25g that look very similar to that. Saffron is so light I am amazed that’s all it took to make 20g.
The Sugar acts as an abrasive to help break down the saffron into a powder. It’s not meant to help chemically extract more saffron in any way, you only need a tiny bit.
HENRY THANKS SO MUCH FOR YOUR LESSON ON COOKING "CRISPY RICE", I'VE BEEN TRYING TO MAKE THAT EVER SINCE A BEAUTIFUL PERSIAN GIRL MADE GKORMA SABZI FOR ME.......
Thank you for all of your videos; you are awesome! 👍 But please PLEASE DO NOT USE PLASTIC CONTAINERS! Use only glass! Glass is overall a safer bet for food storage than plastic. Glass can be safely used for hot foods or liquids. (Ceramic, stoneware or stainless steel containers can be safe bets, too.) They don't leach potentially harmful chemicals when in contact with food. There are many reasons why you should try to avoid plastic containers. Toxic Compounds In Plastic Can Make You Sick! Plastics can cause fertility and reproductive problems. Chemicals in plastic can lead to cancer! So, never ever heat food in a plastic container in the microwave, or pour hot food (especially liquid) into a plastic container. Even if it says “microwave safe” on it, it's still going to leach chemicals. Do not freeze. Only put plastics in the freezer if they have a freezer-safe label. Freezer temperatures can cause plastics to deteriorate, which increases the leaching of chemicals into the food when you take containers out of the freezer to thaw or reheat!
![LAVROV's interview with Tucker CARLSON 😁 [Parody]](http://i.ytimg.com/vi/mbMemqc-QEk/mqdefault.jpg)
Thank you for being direct and concise. You are the champ.
In old times, they used sugar to crush the saffron stems that sometimes got moist because of the weather condition or not properly stored in in tight container. Saffron has its own sweet taste and mixing it with sugar creates a different flavor and added sweetness.
for the best taste we should grind saffron at the time of use and add hot water.
Storing saffron for a long period means less aroma and flavor.
Love all your clips.....
saffron has a bitter taste not sweet...
You are my Persian food cooking guru!
I bought award-winning lab test saffron threads and when I open the tiny jar (was only 1 g) but I didn’t smell anything! I’m going to do the grinding with the sugar hopefully I will get something resembling that.
You are absolutely correct in saying not to use the cheap Spanish saffron. Iranian saffron is far superior quality. As the old saying goes "you get what you pay for! " merci.
Do you add lemon juice to the butter?
I love the way you cook Henry! And I like how you never waste! Good job
thanks Henry. I really learned a lot from you. What makes your video interesting they are simple, well explained and straightforward. Good Job !
I have been looking for this and I am glad I found it in your channel.
Thank you👌
Hello H.
I got some saffron from Costco last night, I'm doing this tomorrow, thank you sir, always a pleasure watching your videos. I love how you utilized a lot of condiments to create wonderful flavors, my kind of cooking style, have a wonderful weekend mate, cheers!
Henry makin everything too easy. I feel like I’m a pro at Persian food now
Very interesting video. your professionalism shows through. Thanks for sharing.
Looks good. Thanks for the how-to lesson. I have been frustrated with saffron because it didn't work ho I thought it should. Now I know. Thank you.
Wonderful thank you
I feel like a pro now! I can't wait to start making your recipes tonight!
Thanks so much for this easy to follow, step by step video.
Your presentation is some of the very best on UA-cam.
Your food is amazing Henry. I use a lot of your recipes and the family love them.
The local takeaway shops rarely take an order from this household lol
Keep up the great work as it's greatly appreciated.
Thanks for all your recipes!
In your Kebobs you squirt from the bottle and it comes out like water but you said it was "oil". This is for saffron water & saffron butter. So doesn't the butter get hard when it cools?
Where can I buy those little packs of saffron do you have a link thank you for your cooking tips.
You can buy direct from me if you like. www.henryshowtos.com
So what brand/make of saffron do you recommend? Any links to website or AMAZON etc would be appreciated! Great channel!!
Great video as always. How long can you keep the butter and saffron mixture in the fridge for?
Separate it into an ice cube tray and freeze. You can keep them covered with cling wrap and use as need be. Just a thought for storage.
Quarter cup! How big is 1 cup in your eyes? Love your videos
I grow my own saffron, it's easy and cheap!
Of course, if I used as much of it as a Persian restaurant, it probably wouldn't be easy or cheap...
Where are you located?? It is dependent on the climate where you are if it will grow well! I would love to see yours
@@HenrysHowTos I live in California, at sea level, so almost everything grows well here. But I know that the Amish in the Eastern part of the US have been growing their own saffron for a long time, and their winters are much harsher and wetter than ours. My only problem has been squirrels, which like to eat the bulbs. Every year I seem to have less and less bulbs, when it should be the opposite!
Food Guru 😍😍 I absolutely love Persian food so much! Thank you for showing me how!
That saffron water could make great gifts :)
Great tip. I was mixing it every time I needed some, didn't even know about the sugar part. Now I can make a whole bottle. This also makes making "tahdigs" easier.
Enjoy :)
You probably shouldn't use saffron on tahdig as the heat kills the aroma and flavor.
Iman Shoeibi sure you can! Mix 1 tsp of diluted saffron to a tbsp of plain yogurt. Pour the mixture on the button of your oiled pot before layering lavash, potato or just the rice. Try this; you will love it! 😋
Moe Hosseini you DO NOT need to add sugar! Many years ago, they used to add sugar to take away the moisture from the saffron that was not stored properly. Plus, sugar takes away from the actual taste of saffron.
Thanks for the amazing videos! I had a question,please ; do you cook the butter with the saffron or just use it the way it is?
Thanks
love your videos!!
Henry love the recipes and have been making these for a very long time now, really love to cook. Your channel has some really nice tips and things I haven't even thought about. So I have a bunch of Amoos and Amehs who all claim their;
Kabob is de best in da vorld" so in all those years of fighting over the ingredients and techniques I have never come across adding sugar to the saffron, this might be what takes it to the next level. You mentioned flavor and size. The amount that used seemed like a very good (huge) amount, I would think you wouldnt need to expand that out given how much you started with a little really goes a long way. Also as my baste, I want the fattiest most flavor thing possible mixed with that good pure saffron...Butter of course. I use enough saffron to cover the bottom of a shot glass then fill the rest with boiling water, its incredible how far how little that takes you. Lastly I just feel like that is too much sweetness for those dishes which aren't really known or would expect to be sweet, maybe, given how little it is compared to the amount of meat It may be hardly noticeable. For my baste its just saffron and melted butter, and for rice just saffron with water. So the question or challenge when their eyes turn is who got it wrong Henry or the hoard of Amoos who are gonna come after you if they hear their wrong. Mainly this is really a curiosity question cause I just have never come across it, is it a specific region specific, just how your family did it, or is it common knowledge thats been allusive to me and my amoos and of course amehs all these years. One last thing I use a food processor for the onions so its gets most the juice out (pro tip you save that juice for chicken kabos, then leave them on a paper towel salt it generously on both sides and let it sit, then shake it around in a strainer to get the extra salt off and have found that helps a lot with the meat sticking onto the skewer. All this rambling just boils down to the sugar, whats the deal with that. Dammit Gharm,
Also you do know my name spelt is well just go ahead and try it
Lastly if you say my name backwards in front of a mirror I pop out and make kabobs for all
You don't strain your saffron water before storing? The biomaterials can decompose... have you ever considered making a saffron extract? And make them monthly and for other people. It's actually a medicine but you can make an extract to cook with. It's quite amazing! Thanks for your video.
I do think about it every now and then, especially a saffron oil. Unfortunately, I don't really have the time or mind space to focus on it. I do agree with its medicinal properties, Infact it also has weight loss properties too :O
@@HenrysHowTos Less than 5 minutes and you will have a pure extract. 🙌
@@JennMartinello HI Jenn, so how do you make saffron extract? Thanks in advance!
Jenn Martinello How would you make saffron extract???
How much saffron to alcohol?
love it..thank you so much for your informative and DIY video"thumbs up"....
Nice
Very nice.
Thanks,
What if 1L 1tsp is not strong enough and you want more flavor, do you go down to 0.5L or some other metod?
Thanks LEGEND
Yes you can do that, or add extra saffron. Important to give it time to infuse completely to get the full strength out of it
به جای شکر میتوانم نمک استفاده کنم؟ رژیم کم کارب دارم. ممنون
do u brush the kabobs with the"butter and saffron water mix?" i haven't see u use it with the kobabs.
I have a good amount of Saffron in my cabinet and always use a slight pinch of that in my rice and teas. How would you say the saffron water compares to using the herb itself directly when it comes to flavor? Would it compromise the taste at all?
Is it ok to put in a coffee grinder?
Awesome videos!!! Keep it up. you are really good genuine!! God bless you man
Where do you buy your saffron packets from?
How about adding a little bit of maca powder?
would saffron powder work for this aswell?
I recommend crushing the saffron then added the sugar - *MUCH* easier and the grains of the sugar scrub the saffron dust from the bowl (or at least mine does)
For savory dishes use salt!
Hi Henry! Where did you get a 20g packet of saffron? I love your channel!
I buy my saffron direct from Iran! I buy by the 1kg as we use a lot in my restaurant
so saffron sweet water + butter is actually saffron oil?
Verry delicious saffron i. Like it because i'm cokking daely with it saffron
do you reheat the Saffron butter mixture every time you bast the kabobs or can it be used cold since the kabob with be hot right of grill
I always leave at room temperature, and yes you're right, once you brush on kebabs it will melt
I’m wondering what I did wrong? I crushed the saffron (without sugar) and made the hot water mixture and put it in a squirt bottle exactly like the one you have. It worked perfectly on my rice. After I used it the first time I let it get to room temp and put it in the fridge, and a week later it does not have hardly any pigment and does not make my rice yellow anymore. The fragrance is still there but I would like for it to be as yellow as it was before :( what did I do wrong?
The sugar is essential as it helps maximize the intensity and helps it dissolve
How much you can drink a day?
Which country’s accent is your English 😃?
Henry, how do you use your the saffron butter in your kababs? I'm a bit confused about the usage of the butter in kabab. Merci!
Yes Henry, I would like to know how you use the saffron butter as well. Thank you.
My saffron looks like that but my 3 grams looks like that 20 grams so I’m not sure what to do cuz when I weigh out 20 grams it’s a whole jar of saffron
good night to you iwould like to no wat the white stuff you use it?
Sugar. I use 1 gram of cube sugar for every gram of saffron.
i have a question, will the sugar affect the taste of food when i pour the saffron water on rice?
what is the reason behind using sugar?
Like adding salt to gride is the reason for adding it
can we drink the saffron water whole day ?
Nice one , thanks bro
bro I saw one of your Kaman kabbab videos you used saffron oil. can you teach me how to prepare the saffron oil. I would really appreciate if you could teach me how to prepare saffron oil thank you.
So the amount of saffron needed for this recipe is 1 teaspoon (1/2 saffron; 1/2 sugar, correct? Cuz, for those of us who don’t have 20 grams of saffron on hand 😅….
Correct! ☺️
Great work Henry, love watching your videos, and wanted to ask, can I use brown sugar for the saffron water instead of white ?second are u sure in your video that was 20 grams of saffron and not 2 grams ?
I’ve never tried with brown sugar, I think the molasses in brown sugar would be quite overpowering though. Yes I used 20 grams, I go through a lot in the restaurant, obviously it can even be done with 1 gram as required
Amazing videos man! Teach us naan
This was a liter of boiling water? Doesn’t look like that much
Hi Henry, love your videos bro. Thanks to you a can finally skewer a kebab without it falling off!!! With the saffron, does grinding it in sugar make it too sweet for joojeh kebabs or is it ok? Cheers dude.
You’re the man
Spanish saffron Henry dear, no plastics and no sugar for me!! Love you guy!!
merci, ana maria(Argentina)
Where could I get that packet of saffron, and how much is 20g approx?
Steven 2gen . When you get that information let me know because I’ll want to get Iranian saffron!
@@YoniNadi I'll see when I do, and you too will recieve a notification if he responds to my question, since your part of my "comment column".... Any replies or comments made, you'll be able to see, but I'll let you know👍👍
Steven 2gen thank you!
Where do u buy your Saffron?
any spice store will have it, i specifically buy mine from Iran as i use a commercial quantity and they have the best quality there
Thank you! You put so much love and effort into the food, it's amazing!
Do you by chance have links or could recommend a shop in Germany where to get to good gold? Thanks again
Doesn’t it sweeten every dish too much?
Won't the sugar change the flavor of safron
No, it will just extend its strength
@@HenrysHowTos thanks it's very helpfull
Why sugar???
20g saffran = 110 € here in Germany. Are you shure that you used 20g?
he is wrong, on the packet he turned around for a second it says 1 mesghal, which is 4.6 grams, in the US about 20 dollars. BTW use a half tea spoon of saffron with a pinch of salt for grinding as sugar sweetens saffron while the salt you will have to add to the food anyways. he also makes in large amounts as he owns a restaurant. don't keep the liquid for more than a couple of days in the fridge.
Can you show an easier way to make sugar syrup.... I can never get it right
Regular sugar syrup is just equal parts sugar and water warmed on the stove until the sugar dissolves. If you get crystals either your pot,water, or sugar are not clean, and don't stir it that can cause the sugar to crystalize
how much is 20g of saffron? around 120USD?
Sean-Michael Woerner it shouldn't be that much, e.g the highest quality saffron in Australia is around $50 for 16grams average
Outlaw.44 wow 😮
Can you give us the contact details of your saffron supplier? Thank you!
joonam iran 😊
Is that really a litter of water? Seems like a lot.
Saffron is still poorly understood, I study saffron, and I can say that it is really a plant worth attention.
it's a real shame that he didn't rinse the spoon with the hot water.. there was at least 1 microgram saffron-sugar mixture that just went to waste.
OMG, take it easy....
very nice. Is saffron water a typical persian ingredient for authentic dishes or did you introduce this into your cooking to add a unique flavour to your dishes. I'd love to make this but I don't really like the flavour of saffron. Keep up the good work, I really enjoy watching your videos.
its definately very typical for persian dishes and alot of desserts :)
saffron is a typical Persian ingredient used within many authentic meals such as joojeh kebab or tahdig r ashe reshte as it both creates an amazing aroma and gives a fabulous bolt of colour. Additionally Iran is the largest producer of Saffron in the world with over 46 exports to other countries, however a lot of effort and time is given into hand picking saffron hence reasons why it is so expensive and is sold in such small portions
No idea where to get proper Safron. :(
Looks expensive. I remember just a bottle is 15 US dollars. Now I know what makes rice golden.
Yeah u would say don't use Spain saffron just Iranian.. When you probably from Iran
A quarta of our boiling wata to the morta.
Cristobal Ruch, you sound smart.
No onion here?
Dude, whatever you do, don't use plastic. What's wrong with glass bowl and glass bottle. Plastic is very bad, no matter if it's bpa free.
Vasile Stana The controversy over BPA in plastic bottles is not over, and there is no consensus as to whether it is safe or not as currently used. If you want to avoid exposure to plastic packaging chemicals, do some research. Researchers believe phthalates may leach from plastic containers into our food, like BPA does.
I dont want to use suger i dont like my meal to taste sweet.
How to do math if I have only 2 grams of saffron?
wait did the homie use packet sugar HAHAHA
Can I add a few 'pieces' of Saffron to a cup of hot water/honey Or to a cup of hot water/maple syrup Or to a cup of hot water/pure ginger? + Do I drink the 'pieces'/'strands' of saffron with the drink Or do they dissolve?.... :)
Yes you definitely can, the strands are perfectly edible
Many thanks... :)
We made saffron water and ur kabobs
holy man u dumped 20g of saffron, that shit is expensive af. 1g is between 10-18$.
thats nearly 5 grams bro 🤑
no way it is 20 gm. its a 5 gm saffron pack.
md elaeyeas ur rashid Ratul he may have misspoke and meant to say 2 grams.
it is most definitely a 20gm pack, it would be way too big a portion for a 5gm pack
20g saffran= 110 Euro here in Germany. Are you shure this was 20g???
I take back what I said. I found packets on India Mart website that are 25g that look very similar to that. Saffron is so light I am amazed that’s all it took to make 20g.
Elijah Craig cost really wouldn’t factor into it if you are a Persian chef and use it in almost every dish.
Are you a Persian?
Peoples Liberation Army He's Armenian.
Mister Af I thought he was Iraqi or Iranian
Peoples Liberation Army Armenian cuisine is heavily influenced by those countries. Yeah I thought he was Persian too.
Mister Af lol thx for the info
He's Iranian Armenian
The Sugar acts as an abrasive to help break down the saffron into a powder. It’s not meant to help chemically extract more saffron in any way, you only need a tiny bit.
HENRY THANKS SO MUCH FOR YOUR LESSON ON COOKING "CRISPY RICE", I'VE BEEN TRYING TO MAKE THAT EVER SINCE A BEAUTIFUL PERSIAN GIRL MADE GKORMA SABZI FOR ME.......
Thank you for all of your videos; you are awesome! 👍
But please PLEASE DO NOT USE PLASTIC CONTAINERS! Use only glass! Glass is overall a safer bet for food storage than plastic. Glass can be safely used for hot foods or liquids. (Ceramic, stoneware or stainless steel containers can be safe bets, too.) They don't leach potentially harmful chemicals when in contact with food.
There are many reasons why you should try to avoid plastic containers. Toxic Compounds In Plastic Can Make You Sick! Plastics can cause fertility and reproductive problems. Chemicals in plastic can lead to cancer!
So, never ever heat food in a plastic container in the microwave, or pour hot food (especially liquid) into a plastic container. Even if it says “microwave safe” on it, it's still going to leach chemicals.
Do not freeze. Only put plastics in the freezer if they have a freezer-safe label. Freezer temperatures can cause plastics to deteriorate, which increases the leaching of chemicals into the food when you take containers out of the freezer to thaw or reheat!
That's $150 worth of saffron
Excellent instructions, but eee-yai. That's $US 200 of saffron!!!