Technique

Infusion

Infusion draws flavour from aromatics into a liquid or fat using time, warmth and surface area — from saffron threads steeped in warm stock to herbs submerged in oil. The aim is extraction without bitterness or harsh browning.

Duration · 15 min

Ingredients

Try it with

Ingredient

Garlic

Gentle oil infusion carries garlic aroma without harsh browning.

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Ingredient

Rosemary

Sprigs steeped in warm oil or stock release piney aromatics without bitterness.

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Terms

Cooking terms

Glossary

Infusion

The glossary entry defines infusion as gradual extraction rather than a single burst of heat.

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