On food and cooking the science and lore of the kitchen ( PDFDrive ) 766
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Aspecialcaseofflavorextractionisthe
makingofflavorextractsthemselves:
preparationsthatserveasinstantsourcesof
flavorforotherdishes.Themostcommon
materialsusedforextractionareoils,
vinegars,sugarsyrups(especiallyfor
flowers),andalcohols(forexample,aneutral
vodkaforflavoringwithcitruspeel).Theherb
and/orspiceisusuallybruisedtodamagethe
cellularstructureandmakeiteasierforthe
liquidtopenetrateandaromastoescape.Oils,
vinegars,andsyrupsareoftenheatedbefore
theherborspiceisaddedtokillbacteriaand
facilitatetheirinitialpenetrationintothe
tissue,thenareallowedtocooltoavoid
changingtheflavor.Delicateflowersmay
requirelessthananhourtoflavorasyrup,
whileleavesandseedsareusuallyinfusedin
theextractingliquidsforweeksatacoolroom
temperature.Whentheextracthasreachedits
desiredstrength,theliquidisstrainedoffand
thenstoredinacool,darkplace.
Becausealcohol,aceticacid,and
concentratedsugarallkillbacteriaorinhibit
theirgrowth,flavoredalcohols,vinegars,and
syrupsposefewsafetyproblems.Oils,
however,actuallyencouragethegrowthof
deadlyClostridiumbotulinum,whosespores
cansurvivebriefboilingandgerminatewhen
protectedfromtheair.Mostherbsandspices
don’tprovideenoughnutrientsforbotulism
bacteriatogrowon,butgarlicdoes.Infused
oilsaresafestwhenthey’remadeandstored
atrefrigeratortemperatures,whichdoslow
extraction,butalsopreventbacterialgrowth
andslowdeterioration.
Commercial Extracts Commercial flavor
extracts, unlike kitchen-made extracts, are
highlyconcentratedandareaddedtofoodsin
tinyquantities,afewdropsorafractionofa
spoonful in a whole dish. Vanilla, almond,
mint,andanisearecommonexamples.Some
extracts and oils are prepared from actual
