Fat infusion

Holding an aromatic in warm fat to move its fat-soluble compounds into the oil, then straining the solids out. Distinct from blooming, which is brief and hot and is followed by cooking. An infusion is long, low and lidded, and the fat is the product. It gives a measurable extract: once a known quantity of material is in a known volume of oil, the result can be dosed by the millilitre instead of by the piece.