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 da
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 su
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
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 art
This answer about creating infusions suggests using a compressed gas siphon to quickly infuse liquids with flavours from 'fragile' herbs. The manufacturer of
The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think th
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, a
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 p
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
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 w
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 o
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. Th
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 deli
What precautions should I follow to avoid imparting a bitter taste when infusing orange into my tea by placing the rind in the teapot?
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.
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 tast
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
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 a
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 sti
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 time