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Cooking glossary

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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, infuse the milk with an onion studded with cloves and a bay leaf or to make custard, warm the milk with the vanilla pod to just below boiling point and leave to infuse for 10 minutes. The liquid is usually strained before use.