Term

Technique

Infusion

Infusion is the gentle extraction of flavour, colour or perfume from an aromatic into a liquid or fat over time and controlled heat. Unlike a brief bloom, infusion allows tougher or slower-releasing materials to surrender their character gradually — from saffron threads in warm stock to garlic cloves steeped in milk before a béchamel is finished.

See also: Often paired with blooming for saffron, or with long steeping for aromatics in dairy and stock.