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Agua de Azafran

yield
4 Quarts
servings
42
expiration date
5 Days
ADDITIONAL PREP RECIPE
No items found.
ingredients
  1. Water - 4 quarts
  2. Saffron - 8 Grams
  3. Kosher Salt - 2 TBSP
sourcing
PROCEDURE
  1. In a large bot, bring the water to a boil and then remove from heat
  2. In a large cambro, add salt and saffron threads and mix well allowing the salt to grind down the saffron a bit
  3. Pour hot water into cambro over the salt and saffron threads.
  4. Mix well and allow to steep for an hour
  5. Cool, portion, label and reserve for service
CRITICAL CONTROL POINT
VIDEO