{"id":10927,"date":"2018-07-30T23:12:03","date_gmt":"2018-07-30T21:12:03","guid":{"rendered":"http:\/\/safran-ardeche.fr\/romegier\/?page_id=10927"},"modified":"2025-11-05T22:38:32","modified_gmt":"2025-11-05T21:38:32","slug":"son-utilisation","status":"publish","type":"page","link":"https:\/\/safran-ardeche.fr\/romegier\/son-utilisation\/","title":{"rendered":"SON UTILISATION"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row full_width=\u00a0\u00bbstretch_row_content_no_spaces\u00a0\u00bb full_height=\u00a0\u00bbyes\u00a0\u00bb columns_placement=\u00a0\u00bbtop\u00a0\u00bb content_placement=\u00a0\u00bbtop\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1748888702673{background-color: #ffffff !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2&Prime; el_class=\u00a0\u00bbmax-wide-box\u00a0\u00bb][vc_single_image image=\u00a0\u00bb10987&Prime; img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb1\/2&Prime; el_class=\u00a0\u00bbabout-me-padding\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n<h2><span style=\"color: #ce0037;\"><span style=\"caret-color: #f2f2f2;\">UTILISATION DU SAFRAN.<\/span><\/span><\/h2>\n<p>Faire tremper le safran dans un peu d&rsquo;eau chaude, de lait, de cr\u00e8me, de vin, de bouillon ou jus de cuisson avant de l&rsquo;utiliser. Le safran, \u00e9pice d\u00e9shydrat\u00e9e, a besoin de temps pour colorer et lib\u00e9rer toutes ses saveurs, l&rsquo;id\u00e9al est donc de l&rsquo;infuser au moins deux heures avant la pr\u00e9paration de votre plat (ou encore mieux, la veille). Ainsi infus\u00e9, couleur et saveur se r\u00e9partiront mieux dans toute la pr\u00e9paration.<\/p>\n<p>Plat sucr\u00e9, th\u00e9 : 1 pistil\/personne<span class=\"Apple-converted-space\"><br \/>\n<\/span>Plat sal\u00e9 : 2 pistils\/personne<span class=\"Apple-converted-space\"><br \/>\n<\/span>Pa\u00eblla ou moules : 3 pistils\/personne<span class=\"Apple-converted-space\"><br \/>\n<\/span>Sauces : 1 \u00e0 2 pistils\/personne<span class=\"Apple-converted-space\"><br \/>\n<\/span>Riz et p\u00e2tes : 5 pistils pour 250g<span class=\"Apple-converted-space\"><br \/>\n<\/span>Desserts : 6 \u00e0 8 pistils\/litre de lait<span class=\"Apple-converted-space\"><br \/>\n<\/span>Confitures : 15 pistils\/kg de fruit<\/p>\n<p>Suivant la nature de la recette (sucr\u00e9 ou sal\u00e9), vous allez pouvoir vous faire une id\u00e9e du \u00ab\u00a0surco\u00fbt\u00a0\u00bb, engendr\u00e9 par le safran. Vous allez remarquer que cela reste tout \u00e0 fait raisonnable ! Environ 30cts de plus par assiette cela va largement contribuer \u00e0 la r\u00e9ussite de votre repas, et ce pour un budget finalement ma\u00eetris\u00e9.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_btn title=\u00a0\u00bbNOS RECETTES AU SAFRAN\u00a0\u00bb style=\u00a0\u00bbflat\u00a0\u00bb shape=\u00a0\u00bbsquare\u00a0\u00bb color=\u00a0\u00bbblack\u00a0\u00bb size=\u00a0\u00bbxs\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb link=\u00a0\u00bburl:https%3A%2F%2Fsafran-ardeche.fr%2Fromegier%2Frecettes%2F\u00a0\u00bb][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row full_width=\u00a0\u00bbstretch_row_content_no_spaces\u00a0\u00bb full_height=\u00a0\u00bbyes\u00a0\u00bb columns_placement=\u00a0\u00bbtop\u00a0\u00bb content_placement=\u00a0\u00bbtop\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1748888702673{background-color: #ffffff !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2&Prime; el_class=\u00a0\u00bbmax-wide-box\u00a0\u00bb][vc_single_image image=\u00a0\u00bb10987&Prime; img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb1\/2&Prime; el_class=\u00a0\u00bbabout-me-padding\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb] UTILISATION DU SAFRAN. Faire tremper le safran dans un peu d&rsquo;eau chaude, de lait, de cr\u00e8me, de vin, de bouillon ou jus de cuisson avant de l&rsquo;utiliser. Le safran, \u00e9pice d\u00e9shydrat\u00e9e, a besoin de temps pour colorer et lib\u00e9rer toutes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page.php","meta":{"footnotes":""},"class_list":["post-10927","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"Le safran, \u00e9pice s\u00e9ch\u00e9e, a besoin de temps pour colorer et lib\u00e9rer toutes ses saveurs...\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/safran-ardeche.fr\/romegier\/son-utilisation\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.9\" \/>\n\t\t<meta property=\"og:locale\" content=\"fr_FR\" \/>\n\t\t<meta property=\"og:site_name\" content=\"LE SAFRAN DE ROM\u00c9GIER | Artisanal, naturel et 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