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Question about infusion

  • 17-03-2015 6:49pm
    #1
    ezra_
    Registered Users, Registered Users 2 Posts: 1,363 ✭✭✭


    There are two dishes that I want to try and extend a bit.

    Firstly, I want to infuse squid rings with chilli. I normally pop the squid into a bowl of lemon juice for a couple of hours, but I'd like to get some chilli flavour in there as well.

    I've sliced some chilli and put it in the bowl with the lemon juice, but it had no real effect.

    Secondly, I want to infuse cream with garlic. I'm assuming I can just put the cream in a pan, put in crushed garlic and bring it to a simmer? Then strain it out after a few minutes?

    Thanks!


Comments

  • #2
    duploelabs
    Registered Users, Registered Users 2 Posts: 11,628 ✭✭✭✭duploelabs


    Dues to it's structure, squid won't take an infusion.
    The simplest way to infuse cream with garlic (or any kind of herb or spice) is to leave the herb or whatever in the cream overnight in the fridge and then remove in the morning


  • #3
    ezra_
    Registered Users, Registered Users 2 Posts: 1,363 ✭✭✭ezra_


    Thanks for that.


  • #4
    Mellor
    Registered Users, Registered Users 2 Posts: 39,573 ✭✭✭✭Mellor


    duploelabs wrote: »
    Dues to it's structure, squid won't take an infusion.

    Yeah, it simply isn't porous enough to soak in the oils.

    To get flavour in you'll need to coat it, as in salt and chilli, or salt and pepper calamari.
    Or stuff the tube whole, obviously not an option if the rings are already sliced.


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