On food and cooking the science and lore of the kitchen ( PDFDrive ) 766

A special case of flavor extraction is the making of flavor extracts themselves: preparations that serve as instant sources of flavor for other dishes The most common materials used for extraction are oils, vinegars, sugar syrups (especially for flowers), and alcohols (for example, a neutral vodka for flavoring with citrus peel) The herb and/or spice is usually bruised to damage the cellular structure and make it easier for the liquid to penetrate and aromas to escape Oils, vinegars, and syrups are often heated before the herb or spice is added to kill bacteria and facilitate their initial penetration into the tissue, then are allowed to cool to avoid changing the flavor Delicate flowers may require less than an hour to flavor a syrup, while leaves and seeds are usually infused in the extracting liquids for weeks at a cool room temperature When the extract has reached its desired strength, the liquid is strained off and then stored in a cool, dark place Because alcohol, acetic acid, and concentrated sugar all kill bacteria or inhibit their growth, flavored alcohols, vinegars, and syrups pose few safety problems Oils, however, actually encourage the growth of deadly Clostridium botulinum, whose spores can survive brief boiling and germinate when protected from the air Most herbs and spices don’t provide enough nutrients for botulism bacteria to grow on, but garlic does Infused oils are safest when they’re made and stored at refrigerator temperatures, which do slow extraction, but also prevent bacterial growth and slow deterioration Commercial Extracts Commercial flavor extracts, unlike kitchen-made extracts, are highly concentrated and are added to foods in tiny quantities, a few drops or a fraction of a spoonful in a whole dish Vanilla, almond, mint, and anise are common examples Some extracts and oils are prepared from actual ... can survive brief boiling and germinate when protected from the air Most herbs and spices don’t provide enough nutrients for botulism bacteria to grow on, but garlic does Infused oils are safest when they’re made and stored... extraction, but also prevent bacterial growth and slow deterioration Commercial Extracts Commercial flavor extracts, unlike kitchen- made extracts, are highly concentrated and are added to foods in... highly concentrated and are added to foods in tiny quantities, a few drops or a fraction of a spoonful in a whole dish Vanilla, almond, mint, and anise are common examples Some extracts and oils are prepared from actual