Infusing is a relatively simple concept with a few guidelines:
- place clean solids in liquid and wait.
- Taste as you go; the flavors will intensify – to a point. Eventually an infusion can go bitter (here’s what to do with an infusion that’s become bitter) or the solids can rot.
- Infusions happen faster in warm temperatures than cold.
- For fast infusing, chop the solids small. For longer infusions, chop them large.