Recipe: High Flavor Infusion 101

HIGH FLAVOR INFUSION 101

"The secret to infusing your dish with high flavor is to focus on bringing out the natural flavors of the food. Rather than masking your foods with heavy sauces or creams, high flavor infusions use spices and herbs to make the main ingredients the star of the plate. Culinary techniques add another layer of flavor so you can experience how a high flavor dish is truly more than the sum of its parts.

There are so many different ways to infuse high flavor into food - here are some culinary techniques to explore."

DEGLAZE
To add liquid to a hot pan after saut ing or roasting to release the meat's essence left in the pan. This liquid usually consists of wine, brandy, juice or broth.

FOAM
A frothy, yet fluid sauce. It is made by incorporating air into a liquid usually with a blender and may include cream, egg or butter.

HIGH HEAT OVEN ROASTING
Also known as "high roasting." Many experts believe this is the best way to roast poultry. An oven temperature of 425 to 450 degrees F is used during roasting to produce a crispy, caramelized outside, yet tender and juicy inside.

MARINATE
To soak foods in a seasoned liquid to infuse flavor and/or tenderize. The seasoned liquid, or marinade, should also contain an acid like vinegar and citrus juice, as well as a variety of herbs and spices.

REDUCE
To boil a liquid rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying it's flavor. The remaining liquid is referred to as a "reduction."

RUB/PASTE
A rub is a dry blend of ground herbs and spices that is rubbed onto the surface of meat, poultry, or fish to impart an "instant" flavor to the food. To make a wet rub or "paste," simply combine the dry blend with a touch of oil, water, honey, or juice.

TOASTING
A technique commonly used with dried seeds like sesame, cumin and fennel. To apply low to medium heat to a dry skillet or baking pan with seeds to release maximum aroma and flavor from the seeds. Should be done right before adding to the recipe.

Adapted from source: McCormick & Company, Inc.