How to Make The Liquid Infusion in Culinary Knowledge

Garde Manger Knowledge: Liquid Infusion

What is Liquid infusion?

• Infusion is an extraction of flavor from one or more ingredients and infused (steeped or injected) into another ingredient, usually a liquid such as water, vinegar, syrup, milk, cream, stock, and oil.
• Flavor ingredients such as Rosemary, Thyme, Star anise, Chili, Fruit or vegetables
• Infused oils or other liquid are the way to cut food waste and preserve precious flavor
• E.g. Garlic oil, Rosemary oil, Chili oil, Tarragon vinegar, Lemon vinegar, lemon water, lime water, Tropical fruit water, etc.

Infusion Liquid

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Sanitation Concern of liquid Infusion

• To minimize risk and further prolong the shelf life of infused oils & vinegar, containers, and utensils used in making infused oils should be clean, dry, and sterilized. 
• Oils & vinegar should always be kept sealed, away from direct light, and refrigerated. 
• The process of an oil or fat going rancid is an oxidation process. 
• Sealed containers keep oxygen contact to a minimum, The dark-colored containers prevent light from affecting the oil and extend the useful life.

Infusion Method

1. Cold Infusion (Blender Method)

• Best used with high moister ingredients such as herbs, roots, citrus zest, and fresh Chile peppers 
• These products may add moisture to the oil making it ripe for spoilage, these infusions must be refrigerated immediately after preparation. 

2. Hot Infusion (Direct Heat or Steeping)

• Best with dry spices, some roots, and woody herbs
• The heating of the liquid and flavor ingredients makes the finished product more sanitary and less prone to spoilage.

Equipment and Utensil

• Natural waxed paper
• Glass jar with a tight-fitting lid
• Spoon
• Stainless steel saucepan 
• Cheesecloth 
• Bowl 
• Labels and permanent marker
• Dark-colored glass bottles with dropper tops or cap tops for storing the finished product
• Mortar and pestle 
• Wire strainer 
• Funnel 

Equipment and Utensil
(Jars, Blender, Saucepan, Bowl, Wax Paper, Spoon and Cheesecloth)

Four Types of  Infusing Liquids

1. Infusing Oil (Olive oil, Avocado oil, Coconut oil, etc.)
2. Infusing Vinegar (White vinegar, Red wine vinegar, Apple cider vinegar, etc.)
3. Infusing Spirit (Liqueur or Liquor).
4. Infusing Water and Other Liquid ( cream, milk, stock, sugar syrup, etc.)

1. Infusing Oil

• Olive oil is the best type of oil for infusion and works really well especially if you prefer using it for drizzling over finished dishes.
• Flavoring with herbs, spices, or root vegetables

Three Methods Oil Infusion

1. Cold Method
2. Double Boiler Method
3. Stove Top Method

Infusing Oil

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1.1. Cold Oil Infusion

Suitable For:

• Types of oil: Olive oil, coconut oil, avocado oil, etc.
• Flavoring ingredients: Fresh herbs and spices (Parsley, Chives, Cilantro, Ginger, Turmeric, etc.)

Method

• Combine the oil and the flavoring ingredients in the blender and blend at high speed until the product is liquefied. 
• Leafy green herbs can be quickly blanched in boiling water and then shocked in cold water to help preserve their color and give the finished oil a bright green appearance. 
• Roots such as horseradish, ginger, turmeric, garlic, etc. should be grated or chopped to fully extract flavor in the blender. 
• Let infusion “sit” under refrigeration for several hours or overnight.
• Strain the purée through cheesecloth (allow the oil to drip, do not push purée.)
• Store infused oil in sterilized glass bottles, cover tightly and refrigerate.

Cold Oil Infusion

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1.2. Double Boiler Oil Infusion

Suitable For:

• Types of Oil: Olive oil, Coconut oil, Salad oil, Corn oil, Avocado oil, etc.
• Flavoring ingredients: Dried herbs and spices

Method

• Place your herbs or spices and oils into a bowl
• Put the bowl on a double boiler (water-filled saucepan)
• Simmer for 30-60 minutes, keeping a careful eye on the amount of water.
• Keep the temperature of the oil between 61-75 degrees Celsius
• When the infusion process is finished, straining and bottling.

Double Boiler Oil Infusion

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1.3. Stove Top Oil Infusion

Suitable for:

• Types of Oil: Olive oil, Coconut oil, Salad oil, Corn oil, Avocado oil, etc.
• Flavoring ingredients: Dried herbs and spices

Method

• Place and combine oil and herbs or spices in a jar and sealed
• Place the jar in the saucepan that has been filled ¼ full of water (place some jar lids on the bottom of the pan or small towel to protect the jar from breaking).
• Simmer for 2-4 hours, keeping a careful eye on the amount of water, and just add hot water if the water level runs low, 
• Monitor the temperature oil between 61-75 degrees Celsius.
• When time is up, remove the jar from the saucepan and allow it to cool before straining.
• straining and bottling.

Stove Top Oil Infusion

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2. Infusing Vinegar

• Distilled white vinegar works well in infusions with delicately flavored herbs. 
• Apple cider pairs well with fruit infusions. 
• Wine and champagne combine well with subtly flavored herbs and light tasting fruits.
• Red wine vinegar pairs well with strong-flavored herbs

Suitable for

• Types of vinegar: Distillate Vinegar, Red wine vinegar, Apple cider vinegar, etc.
• Flavoring ingredients: Fruits, vegetables, herbs, and spices

Without Heat Method

• Place and combine vinegar and flavoring ingredient in a glass jar
• Let infusion “sit” in a cool dark place for 3-4 weeks 
• Every 3 days, roll the jar in your hands to help mix the contents and release the herbal constituents into the vinegar
• When the infusion process is finished, straining and bottling.

Heat Method

• Double Boiler Method 
• Stove Top Method

Infusing Vinegar

3. Infusing Spirit (Liquor and Liqueur)

Suitable For

• Types of Spirit: Vodka, Rum, Whisky, Brandy, Gin, etc.
• Flavoring ingredients: Berries, Orange, Lime, Lemon, Pineapple, Grape Fruit, Apple, etc.

Method

• Combine liquor and flavoring ingredients in a large and clean jar or container.
• Place in a cool, dark location such as a pantry and allow to infuse for three to five days, shaking each day to blend flavors.
• Strain the infusion and store them in the original vodka bottle or a clean bottle or container.

Infusing Spirit

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4.  Infusing Water and Other Liquids

Method

• Combine the liquid, such as water, milk, cream, sugar syrup, or stock, with the flavoring ingredient over moderate heat. 
• When the liquid is a boil, remove the pan from the heat, cover, and let the mixture steep until the liquid is richly flavored, usually 30 minutes to an hour. 
• Strain the liquid and press on them in the strainer to extract all the liquid.

Note: 

• For infusing the milk, the temperature of  milk between 75-85 degree Celsius (don't boil the milk)
• For infusing water, you can use portable or hot water and flavoring ingredients such as fruits, vegetables, herbs, or spices

Infusing Water and Other Liquid

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