tips and tricks
INFUSIONS OF GRANDEUR
Extracting process imparts a world of flavors.
WRITTEN BY KAY FAHEY
PHOTOS BY ASA GILMORE
You’ve probably encountered more infused liquids, or infusions, than you realize. Infusions pop up all over the place — most obviously in spas, where the aromas of oils infused with flowers surround you from the moment you walk in. That candle burning during aromatherapy was probably made with an infusion. A neutral oil was warmed with lavender or eucalyptus and blended into the candle.
Another place where you frequently encounter infused oils is in restaurants. That garlic oil you dipped your bread in? The basil oil drizzled so intriguingly across your plate? Both infused.
Most infusions are made following the same basic method. A liquid is gently warmed with a scenting (or flavoring) agent until the agent releases its own essential oils into the liquid. That’s all there is to it. So as you’ve (hopefully) already realized, it’s easy to make your own.
Even better, you can expand beyond infused oils into infusions made with simple syrup, honey, cream, and even alcohol. You know all those trendy cocktails with ingredients such as habanero or thyme? You got it — they’re infusions.
Mixologists flavor cocktails with two primary infusions: those made with alcohol and those made with simple syrup. Alcohol infusions are even easier than the rest, as they don’t require heat, merely the combination of ingredients and time. The sweeter the cocktail, the more likely a simple syrup instead of an alcohol-based infusion was used. Between the two methods, you have a huge range of options for libation exploration.
Play with Flavor
Infusions are a great way to play with flavors without letting them become overbearing or having texture get in the way. Say you had a fabulous lemongrass crème brûlée the other night; the chef infused cream with lemongrass.
There’s only one real danger when creating an infused oil: too much heat. Let temperature or time get away from you, and you end up with an acrid, useless mess. Likewise, let cream or milk get too hot and it will scorch. But as long as you set your timer and watch that temperature, you’ll succeed every time.
So assemble your ingredients and get cooking. Infusions will open up a whole world of culinary and aromatic possibilities for you.
Freelance food writer Kay Fahey can’t stop exploring new infusions, especially those using vodka.
Basil Oil
(adapted from The Herbfarm Cookbook. Makes 5 to 6, two-tablespoon servings)
4 cups water
1 teaspoon salt
1½ cups fresh basil leaves, gently packed
¾ cup olive oil
Place salt in a medium pot full of water. Bring to a boil. Add basil and blanch 15 seconds. Drain and transfer to container of cold water. Drain again and press out excess water. Purée leaves and oil in blender or food processor until oil warms. Strain through a fine strainer or a double layer of cheesecloth that has been dampened. Do not press; allow to drip at its own pace. Stored in the refrigerator, will keep up to one month.
Infuse a Little Love
Infusions make wonderful gifts, especially when you give an assortment of aromas or flavors in little bottles. You can almost use any attractive container you like, as long as it won’t leak or react with your infusion. This means you want to primarily stick with glass or glazed porcelain. Plastic also is an option, although some plastics carry an unpleasant odor. Others will absorb the odor of your infusion, which makes it tough for the recipient to use the container for another purpose. Cooking stores, online sources, and retailers such as World Market are good places to scout options.
World Market
4987 S. Virginia St., Reno
http://www.Worldmarket.com, 775-826-5300
The Cooking Gallery
10084 Donner Pass Road, Truckee
http://www.Cookinggallerytahoe.com, 530-587-8303
