Infusing: to steep, boil or slightly warm a liquid containing a flavouring substance or aromatic agent, in an effort to draw the flavour out of the ingredient and into the liquid. Some examples might be: rosemary steeped in virgin olive oil, orange rind slightly warmed in a butter sauce, cinnamon quills boiled in milk or garlic cloves simmered in a red wine jus. In most cases the solid is strained out of the liquid before serving the liquid.
- If simply steeping, the longer it steeps the more prominent the flavour.
- If boiling use caution as it is a vigorous process and can become too strong due to the evaporation of the liquid.
- Remember there are no rules so use your imagination and try new combinations.
- Maybe a little garlic simmered in your next sauce before serving.
- Maybe a little ginger in your next cup of tea.
- Maybe a little vanilla bean in your coffee’s milk.
- Maybe some chilli peppers in your next salad dressing, the list is endless.