What is the correct temperature when extracting saffron flavour?
From personal experience, I did not know how to cook with Saffron. So, I would soak it in a little bit of cold milk before adding it to my dessert and it never brought enough flavour or colour into my dessert. Then I started to infuse saffron in a small amount of warm water or milk, for approximately 15 to 30 minutes before adding it to the other ingredients, usually towards the end of cooking. This really draws out the beautiful colour and that royal flavour from it.