Cold Kitchen Power Point

1. Delhindra/chefqtrainer.blogspot.com
Infusion

2.  What is an Infusion?
 Sanitation Concerns
 Infusion Methods
 Infusion Techniques
 Uses for Infusions
Learning Objectives
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3. An infusion is an extraction of flavor from one or more
ingredients and “infused” (steeped, injected, administer,
introduced) into another ingredient, usually a liquid.
What is an Infusion?
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4.  Pure oils are stored at room temperature without concern
for spoilage or food borne pathogens because, in their
unaltered state, oils don't have enough moisture content
and vinegars are too high in acid to support the growth of
microorganisms such as the Clostridium (C.) botulinum
bacteria.
Sanitation Concerns
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5.  However, some vinegars may support the growth of
Escherichia (E.) coli bacteria and infused oils have the
potential to support the growth of C. botulinum bacteria;
therefore, these products may cause great harm if not
stored properly.
Sanitation Concerns
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6.  To minimize risk and further prolong the shelf life of infused
oils & vinegars, containers and utensils used in making
infused oils should be clean and sterilized.
 Oils & vinegars 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, dark colored containers
prevent light from effecting the oil and extend the useful
life.
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Sanitation Concerns
Delhindra/chefqtrainer.blogspot.com

7. 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.
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.
Infusion Methods
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8. Containers
Use only glass jars or bottles that are free of cracks or nicks and can
be sealed with a screw-band lid, cap or cork.
Wash and sterilize containers thoroughly.
Infusing Liquid
Oil – neutral flavored oils such as grape seed, canola, rice, etc…
Vinegar – choose the type of vinegar based on what is being added.
Fruits blend well with apple cider vinegar. Wine vinegars are best with
herbs and spices.
Alcohol – vodka, gin, rum, tequila, etc…
Infusing Ingredients
Herbs, Spices, Pods Seeds, Nuts
Fruits, Citrus, Citrus Zest, Vegetables, Floral (lavender flowers, etc…)
Chile Peppers, Sweet Bell Peppers
Pre-Preparation
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9. 1. Combine the oil and the flavoring ingredients in the blender and
blend at high speed until the product is liquefied.
2. 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.
3. Roots such as horseradish, ginger, etc… should be grated or
chopped to fully extract flavor in the blender.
4. Let infusion “sit” under refrigeration for several hours or over
night.
5. Strain the purée through cheesecloth (allow oil to drip, do not
push purée.)
6. Store infused oil in sterilized glass bottles, cover tightly and
refrigerate.
Cold Infusion (Blender Method)
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10. 1. Combine the oil and the flavor ingredients in a saucepan and heat
over a moderate flame.
2. NOTE: Keep the temperature between 180°F and 200°F in order
to release the essential oils of flavoring ingredients. Higher
temperatures tend to give the oil a "cooked" taste and may
caramelize or scorch the flavorings.
3. Let infusion “sit” until cooled to room temperature.
4. Strain the purée through cheesecloth (allow oil to drip, do not push
purée.)
5. Store infused oil in sterilized glass bottles, cover tightly and
refrigerate.
6. Alternatively, place ingredients into sterilized jars and pour hot
liquid pour over the ingredients. Seal tightly and allow to stand for
three to four weeks for the flavor to develop fully. (steeping
method)
Hot Infusion
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11. Ingredient
Approx. quantity
for 1 pt. oil
Blender Hot Infusion
HERBS
Basil 4-6 TBS. X
Chives 4-6 TBS. X
Chervil 6-8 TBS. X
Cilantro 4-6 TBS. X
Dill 4-6 TBS. X
Mint 4-6 TBS. X
Oregano 4 TBS. X
Parsley 6-8 TBS. X
Rosemary, fresh 4 TBS. X X
Thyme, fresh 4 TBS. X X
Tarragon 4-6 TBS. X
ROOTS
Garlic 2-3 TBS., minced X X
Ginger 3-4 TBS., grated X X
Horseradish (fresh) 3-4 TBS. , grated X
Shallots 4-6 TBS., minced X X
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12. Delhindra/chefqtrainer.blogspot.com
SPICES
Cardamom 3 TBS. X
Chilies, Fresh 4 TBS., chopped X X
Chilies, dried 1-2 TBS, crushed X
Cumin 3 TBS. X
Curry 3 TBS. X
Fennel seed 3 TBS., crushed X
Saffron 1 tsp. X
Turmeric 3 TBS. X
CITRUS FRUITS
Zest 4-6 TBS., grated X X
Ingredient
Approx. quantity
for 1 pt. oil
Blender Hot Infusion

13.  Vinaigrettes
 Sauces/ Dressing
 Finishing
 Garnishing
 Dips
 Preservation
Uses for Culinary Infusions
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14. Delhindra/chefqtrainer.blogspot.com