Description
Infusion is a culinary technique used to extract flavors and aromas from plant materials by submerging them in a hot liquid.
Technical
Infusion involves the transfer of flavors from plant materials to water through diffusion, a process that occurs when hot water comes into contact with the materials. The optimal infusion temperature and time can vary depending on the type of material being infused, and factors such as water quality and material quality can affect the outcome.
Science
Primary Reaction
Extraction
Sensory Profile
Aroma ()
FloralFruityGrassyHerbalEarthy
Wine Analogy
Like maceration in winemaking, but with water instead of alcohol
Coffee Analogy
Similar to French press extraction process
Perfume Analogy