Infuse
To extract flavour by steeping gently. For savoury dishes, herbs or vegetables can be heated slowly in stock or milk and used in sauces.
Infuse
To obtain the flavour from sweet or savoury ingredients eg lemon rind or bay leaves, by covering with a cold liquid and heating very slowly and then removing from the heat, eg to make bread sauce, ...
Infuser
A perforated, ball-shaped or basketlike container with a hinged opening, most often used to hold loose tea when brewing tea.
Infuse:
The process of adding a flavor to a hot liquid medium (i.e. tea) or a cold liquid medium ( i.e. herb oils or vinegar). Infusing can sometimes also pertain to adding a flavor to a solid ingredient ( i.e. vanilla sugar).
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Infused oil is oil that has the addition of herbs, spices or fragrant leaves. It can either be used for cooking or for massage depending upon the ingredients used for the infused oil.
Infuse
To extract the flavour from herbs, spices, tea or coffee either by pouring on boiling water and allowing the water to take on the flavours before drinking hot, or by bringing the mixture to the boil and allowing it to cool.
Infuse
The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
Insalata
Italian for salad.
Infuse - To immerse tea, herbs, or other flavoring ingredients in a hot liquid in order to extract flavor.
Infuse - to steep herbs and other flavorings in boiling liquid. Coffee and tea are examples, and so is milk steeped with vanilla bean.
infuse - To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces.
infused garlic oil To make your own: Add whole cloves of garlic to olive oil and heat gently, then discard cloves. Use immediately or refrigerate and use within 24 hours. OR Combine one cup vegetable oil and one teaspoon minced garlic.
Infuse: To brew in hot water or other liquids to extract flavor.
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Julienne: To cut into very thin strips.
basil infused potato cakes with cooks ham and parsnip curls Recipe ...
Infused Oils is another method of seasoning. There are two methods for doing an infusion - hot and cold. Olive oil makes a good infusion base for some herbs, but tends to go rancid more quickly than other oils.
Infuse - To flavour a liquid by soaking an ingredient in it, such as saffron in milk
Jus - Jus usually refers to a sauce made from the cooking juices of meat More...
Mirepoix - A mirepoix is a mix of chopped vegetables More...
Infuse a sugar syrup with fresh ginger slices. Add the syrup to iced tea and lemonade, or pour it over fresh or poached fruit.
Cut fresh ginger into a fine julienne and fry the sticks in oil for a delicious, crunchy garnish for fish.
Orange-Infused Roasted Green Beans & Red Peppers
Roasting brings out the natural sweetness of the green beans and bell pepper.
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Bubblegum Infused Vodka Drinks Handle
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Caster sugar infused with a small amount of vanilla extract or essence. It is available from supermarkets.
Verjuice ...
Tea Ball, Tea Infuser:
A small, perforated ball, usually made of stainless steel, that holds loose tea. Tea is placed inside through a hinged opening and the ball is put in a cup or teapot to brew when boiling water is added.
Tea towel: ...
34 cup orange (infused olive oil or 34 cup extra-virgin olive oil plus 12 teaspoon finely grated, peel)
12 cups butter lettuce (bite size pieces crisped butter lettuce leaves about 2 heads)
12 cup radishes (thinly sliced, 4) ...
Vanilla sugar: Infused with flavor from a dried vanilla bean, vanilla sugar tastes great stirred into coffee drinks and sprinkled over baked goods. To make vanilla sugar, fill a 1-quart jar with 4 cups sugar.
Crudo Term that often means raw or rare Dentice Snapper (fish) Diavolillo The super hot chili typically infused into olive oil, soups, marinades, meat, poultry, and (most commonly) spaghetti sauce.
Macerate To soak a food in a liquid to infuse it with flavor. Mandoline A compact, hand-operated machine with various adjustable blades for thin to thick slicing and cutting.
A bunch of herbs traditionally including parsley, thyme, and bay leaf that are put into a cheesecloth bag and dangled in a stockpot to infuse flavor.
Braise ...
But this also infuses each kernel with some of the bran's nutrients, so eat up!
"Converted rice" has in fact not changed religions. It's simply parboiled rice that's been further pre-cooked.
Liqueurs are a sweet alcoholic spirit (brandy, rum or whiskey) that has been infused with a natural flavoring (fruit, herb, flower, nut, chocolate, spice, coffee, or seed). The inferior liqueurs use artificial flavorings and should be avoided.
TJ: Sometimes people ask if our early harvest oils are "infused" because they're so green and flavorful. I have to explain that the only thing in the bottle is fresh olive juice.
If you choose to brine pork, you can infuse moisture and flavor into a piece of the meat without adding fat or excessive amounts of seasoning.
If orange or lemon rind is being used for flavouring, slowly infuse thinly-cut strips of rind into the milk.
Remove the rind and make a custard with the egg yolks, sugar and flavoured milk.
If using essence add to the custard after the sugar.
History: The history of cordials (also called liqueurs) goes all the way back to the 1200s in Europe, when every sort of spice, fruit, flower, and leaves were distilled or infused in alcohol in an attempt to discover cures for diseases, ...
Chillies are available fresh, dried (whole, as flakes or ground into chilli powder), preserved in oil (where the heat from the chilli will infuse the oil) or made into condiments such as Tabasco.
Try using them whole so that the flavour infuses dishes such as fish stews, chillies, jerk sauces and Caribbean curries. They are also good for making chutneys and chilli sauces.
Each page is infused with Joan's passion for family and tradition. The guide also encompasses Passover traditions and symbols, the Seder table, a shopping guide and Joan's personal notes on each recipe.
The fruit must be fully infused with sugar, to its core; larger fruits take considerably longer than smaller ones to candy.
aroma; Mexican beans are more redolent of wood and spice; Tahitian pods are shorter and fatter, with a fruitier smell), they are best used in custards and ice creams, recipes where the pod (which is more flavorful than the seeds) can be infused into ...
Steep-To soak dry ingredients in liquid until the flavor is infused into the liquid.
Stew- Cooking meat and vegetables in broth. This works best with less tender cuts of meat.
Stir-To blend ingredients together.
Turn marinating foods occasionally to let the flavor infuse evenly.
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Marinating in resealable plastic bags
is easy and there's no clean up.
Pronounced (MAS-uh-rayt) To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum or a LIQUEUR is usually the macerating liquid. See also MARINATE ...
Cecina Paper thin pieces of dried or partially dried beef or pork that are sometimes infused with powdered or ground chiles and other seasonings. Sometimes called tasajo, especially in Oaxaca.
Cedazo Strainer or sieve
Cena Supper ...
Mushroom Soy Sauce - Soy sauce that has been infused with the flavor of straw mushrooms.
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Shallot - A member of the onion family, looking rather like large cloves of garlic. Shallots are used to infuse savory dishes with a mild, delicate onion flavor. Refrigerate for not more than 1 week to maintain maximum flavor.
A process of soaking fruits or vegetables in a liquid, usually with alcohol, such as wine, brandy, rum or a liqueur. A sugar syrup is also used. This process is used to infuse flavor or to help break down the items before consumption.
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Steep
To soak dry ingredients such as tea leaves, ground coffee, herbs, spices, etc, in liquid until the flavor is infused into the liquid.
To soak dry ingredients such as ground coffee, herbs, spices, etc. in liquid until the flavor is infused into it.
Stewing ...
Braising - A wet-roasting technique that slow cooks inexpensive cuts of meat, or even vegetables. The use of small amounts of moisture with cuts like chuck break down connective tissue and infuse the tenderized meat with aromatics added to the ...
Recipes run the gamut, and can be variously classified as gourmet, fusion, comfort, unusual, and nouvelle, and include Tahitian-Style Corn and Crab Soup, Poblano Slaw, Rum-Infused Caramelized Pork Chops, Goat Cheese Soufflé, ...
Infusion: The extraction of flavor from a food in a hot liquid (below the boiling point). Usually refers to teas and coffees, but can also apply to cooking (like the pistachio cream or olive oils that are infused with herbs).
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Add the cranberries, sugar and spices (you may wish to put the spices in a mesh tea strainer) and cook until the cranberries just pop, about 10 minutes. Taste and adjust sugar. Remove the ginger and spices. Or, for more infused flavor, ...
Bouquet Garni A collection of herbs placed inside a small muslin bag or into a metal infuser, to facilitate their removal after use. Traditionally they were tied inside two pieces of celery. Also known as a faggot.
infuse To steep or soak herbs, spices, or vegetables in a liquid to extract their flavor.
Inglenook A distinguished California vineyard in the Napa Valley that concentrates on varietal wines.
insalata (It.) Salad.
 See also: Flavor, Cooking, Water, Fruit, Sauce
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