How to treat your saffron right? Similar to this question, but not the same (by the way, I like Hobodave's answer). 

What's the correct way to treat saffron to get most of the flavor?

I've seen the following methods:


Let the stems soak in a cup of lukewarm water.
Warm the stems in oil on a slow flame.
Wrap the stems in aluminum paper and put it close to a heat source (so it can warm up).
Fry the stems.
Soak in white wine for 20' (as per Peter Taylor's comment).


I'm talking about expensive (stem only) saffron. Should the stems be crushed (before or after soaking)?

The method I usually use is the first one.
one Italian trick to extract as much as possible from saffron for risotto alla milanese is to fill a ladle with hot stock, add the saffron "threads" and then mash them into stock with a spoon. The stock will become a beautiful golden color. Of course stock contains water and fat...