What does the term 'infusion' refer to in cooking?

The term 'infusion' in cooking specifically refers to the process of steeping ingredients in a liquid to extract their flavors and aromas. This technique is commonly employed to create flavorful oils, vinegars, and broths. During infusion, ingredients such as herbs, spices, or fruits are submerged in a liquid at a controlled temperature, allowing their essential oils and flavors to dissolve and blend, enhancing the taste of the final product.

This method contrasts with other culinary techniques that do not focus on extracting flavors through soaking. Cooking ingredients in oil typically involves different techniques such as sautéing or frying, which involve heat and modification of texture. Mixing sauces together is more about combining flavors that already exist rather than extracting flavors from individual ingredients. Baking in a closed container, often referred to as steaming or braising, does not involve the process of flavor extraction through steeping, but rather cooking in a specific environment to achieve a desired texture and taste. Thus, the process of infusion is unique in its focus on flavor extraction through steeping in a liquid.