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Infusing shown here using saffron

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Infusing is extracting flavour from spices and herbs by covering with boiling water and leaving to stand. The liquid is later strained.
In some recipes, saffron needs to be prepared before you use it, by soaking it in water. You need to leave time for this.

18th Jul 2009 by Diane Earl

Design and Technology, Science

Key Stages:
Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

prepare cook cooking process food bake baking cake colour colouring gradually water wet infuse spice saffron prepare soak leave time

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