Questions tagged [infusion]
The infusion tag has no usage guidance.
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What are the consequences of infusing a tea bag longer than recommended?
I'm a regular consumer of tea (since about 2 years ago), usually from commercial tea bags.
They advise to infuse tea for 3 to 5 minutes, but there is some times that I have left it longer by accident....
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How did/do the Russians make carrot tea?
A while ago I read a book about the Russian Civil War (it was Blood on the Snow by Emanuel Litvinoff) in which the characters frequently drank coffee made out of acorns and tea made out of carrots. I ...
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How to make coffee-infused butter?
What are some ways to make "coffee-infused butter"?
By that I mean cow butter but injected with espresso, somehow. Essentially, produce a block of butter with strong coffee flavours in it (...
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Why does my lime peel-alcohol infusion become cloudy when mixed with water?
Over the past week or so, I've been experimenting with infusing lime peels in alcohol, by:
Peel limes
Mix with 250mL of 151-proof grain alcohol
Let sit for a week
Strain through a coffee filter.
...
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Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think this is just because the flavors from ...
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When and why would one infuse flavor into sugar for baking?
Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows. The answer provided was essentially to infuse the sugar, by placing herbs, tea, lemon rind, ...
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How can I infuse alcohol with 'fragile' herbs?
I would like to infuse alcohol (gin specifically) with basil, but basil is quite a fragile plant and doesn't seem to react well to sitting in booze for a few days. I tried muddling basil and putting ...
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Does dissolved sugar really help to extract fruit flavours?
A few times now I've come across online advice that, when steeping/infusing fruits in liquid to extract their flavours, it helps to add sugar to the solution. As an example this sloe gin Wikipedia ...
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Is there a compressed gas device designed specifically for creating infusions?
This answer about creating infusions suggests using a compressed gas siphon to quickly infuse liquids with flavours from 'fragile' herbs.
The manufacturer of the popular iSi compressed gas siphons ...
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How to infuse flavours in alcohol?
When making lemon lime and bitters at home, I decided to try the bitters by itself (the one with the classic oversized label, I think it's Angostura).
It tastes heavily of what seemed like cloves ...
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Is Sous Vide Oil Infusion with fresh herbs or garlic a practical technique to avoid botulism risk?
I've been experimenting with flavoring olive oil using dried herbs. So far, I've only used dried herbs in my home infusions because I have read a number of articles which claim there is a botulism ...
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Making large quantities of tea with bags
Say I'm making a litre of tea, for ice tea, would it be better to steep one bag for longer or several bags (five, I guess, given a cup is around 200ml) for the time stated on the box (a few minutes)?
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Infusing Chilies in Alcohol
I have been reading about infusing chilies in alcohol to create a liqueur, and I'm not clear on how they should be infused (if at all). Various sources suggest various methods (whole vs. chopped, ...
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Oil temperature for flavor extraction?
A little context:
I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I add dried chili flakes into the flavored ...
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How to infuse coconut flavor into nuts?
While traveling abroad, I purchased a small bag of salted cashews at a convenience store. I immediately noticed that they have a distinctively different taste from what I'm used to; slightly more ...
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Safe to make liqueur from tomato vines?
I was thinking about all my favorite tomato dishes and wondering if there were a way to infuse more tomato flavor into my chili, spagbol, and bloody mary. I've heard that the tomato vine contains a ...
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Can mayonnaise be infused with coconut, without getting watery?
I want to make a mayonnaise-based sandwich spread with coconut milk in it, but I'm concerned that adding enough coconut milk for any flavor will make the spread too runny.
Note, I do not want to ...
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Can I keep chillies in alcohol long term without continuing to affect the flavour?
I want to make jalapeno or habanero infused tequila for a friend's Christmas present. I'd like to leave them in the bottle for presentation.
I've seen recipes only recommend a 24 hour maximum ...
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Infusing orange into tea while avoiding bitterness
What precautions should I follow to avoid imparting a bitter taste when infusing orange into my tea by placing the rind in the teapot?
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Using the Fruit soaked in vodka [closed]
Does anyone have recommendations on using the fruit that has infused vodka? Can you bake with it or reuse it in any other way?
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Is it possible to infuse piperine of Black pepper into oil?
Is this possible? From my understanding one would need to freshly grind the black pepper into an oil and heat it, however due to the volatility of piperine it would be lost during the heating and so ...
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When trying to infuse spices into an oil, why is it important not to cook the spice?
I read that one there are different ways to infuse a spice into oil including leaving in oil for an extended period of time or if you want quick resuls, low temp heating for about 2 hours.
In the ...
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Can I cook apple peels in my applesauce in a cheesecloth bundle?
I like to include the peels when I make applesauce to get the benefit of the nutrients in the peels*, but I strain them out afterward for the sake of texture. This is a messy, sticky, time-consuming ...
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How to infuse vanilla into bourbon (or other spices into liquor) using low heat without reducing alcohol proof?
I want to make and serve a vanilla bourbon, so I want to maintain as much of the alcohol as possible--ideally all of it. I've tried nitrous and room temperature infusions with various amounts of ...
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How to prepare a ginger lime drink mixer?
I am trying to prepare a ginger lime (basil) drink mixer. It will be mixed with Whiskey the day of the event.
Is it better to prepare a limeade via steeping or a syrup via cooking? Will the acid ...
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Minimum time/temp for clove-flavor infusion?
I'm tweaking a recipe for cooked eggnog. The first step is to bring a combination of milk, light cream, and cloves to a scant boil. After that, the cloves are discarded.
I want to see if I can get ...
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How do you infuse the flavor of a sauce into chicken?
I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in the chicken! It was almost flavorless.
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Type of silk to use for making tea bags
I am investigating the possibility of making my own reusable tea bags. There are several types of textiles to choose from, each with their own pros and cons:
Paper tea bags are cheap and common, but ...
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Cannabis Grapeseed Oil Infusion from Non-Decarboxylated Plant Matter - When is infusion done?
So I live in a legal state and I'm allowed to grow up to 6 plants of varying maturity and also produce my own grapeseed oil infusions. So legality is not an issue for me. I'm stating that right off ...
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Why did my mango vodka infusion have a gelatin residue?
Can Mangoes in vodka create their own gelatin?
I used overripe mangoes in premium vodka and sealed them in a clean glass jar for 6 weeks. The infusion is delicious but the clear gelatin seemed a bit ...
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Freezing flavored/infused oils
I'm looking to make a variety of infused oils (lemon zest infused, garlic confit oil, herb oil, etc--all strained with no solids left) to have on hand. Unfortunately, most recipes recommend to use ...
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Making tea out of grape leaves -when to pick the leaves?
I have a question for you regarding make tea out of grape leaves. I want to make some, but don't know when the best time to pick the leaves it.
I know it's made in Greece and the USA, too, but not in ...
Anna
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Raspberry Infused Vodka
I recently discovered a number of bottles of raspberry infused vodka in my grandmother's basement. They are all many years old, and I'm wondering if they're still safe to drink. They seem to have a ...
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Food Safety - Infused oil with dried herbs
I know using fresh herbs to infuse oil can be dangerous as the oil might become a breeding ground for botulism. I was wondering, if I first rinse my herbs (or peppers for that matter) and then dry ...
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How to correctly infuse cream into vegetables
I tried to cook a butternut squash curry, and I feel that the squash wasn't exactly "infused" with the sauce. I've had similar experiences with making gratin, and I feel I may be making the same ...
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Does Simmering peppers in oil bring out more flavor?
If I simmer a melange of sweet and hot peppers in peanut oil, will it bring out more flavor? Chemically, what is the result of gently simmering veggies in oil?
My intuition is to first brown onions, ...
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Appropriate oil to infuse with hot chillies
I have loads of chillies left over from summer so I'm making some infused oils for christmas gifts. The obvious oil to use would be extra virgin olive oil (very expensive for good quality), but I've ...
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Does addition of tomato puree make the oil component of sauce less lubricating?
I believe the oil component of a sauce of a pasta sauce, for example is the critical lubricating factor. It is here that herbs and spices will get infused. Wherever the oil goes thereafter so will ...
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How do I peel garlic in bulk? [duplicate]
I want to make some garlic and jalapeno infused oil. Maybe not jalapeno but some kind of Chile.
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How do i select a gin to use in making sloe gin? [closed]
I have some sloes, collected from beside a bridleway in the depths of Essex. Naturally, i wish to make some sloe gin.
There are many gins. They can have quite different flavours: Gordon's is brute ...
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