Hot enfleurage of rosemary in olive oil. Photo by Veganbaking.net
[ahn-fluh-rahzh; Fr. ahn-flœ-razh]
-noun
A procedure by which fats are introduced into other fats. Most often a flavorless fat is used, in order to let the introduced fat dominate the aroma and taste profiles.
There are two different types of enfleurage - hot and cold. A good example of hot enfleurage is rosemary infused olive oil, where rosemary leaves and olive oil are heated over a stove to expedite the infusion process. Cold enfleurage is commonly used in the perfume industry, where flower petals are added to odorless fats at room temperature, until the fats cannot hold any more aroma.
Enfleurage remains one of the oldest and simplest ways to extract flavours from botanical matter.
Enfleurage remains one of the oldest and simplest ways to extract flavours from botanical matter.
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