INFUSING

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INFUSING

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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.

  1. If simply steeping, the longer it steeps the more prominent the flavour.
  2. If boiling use caution as it is a vigorous process and can become too strong due to the evaporation of the liquid.
  3. Remember there are no rules so use your imagination and try new combinations.
  4. Maybe a little garlic simmered in your next sauce before serving.
  5. Maybe a little ginger in your next cup of tea.
  6. Maybe a little vanilla bean in your coffee’s milk.
  7. Maybe some chilli peppers in your next salad dressing, the list is endless.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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