Steep
Steeping is letting an ingredient sit in hot liquid, off the heat, so its flavor, color, or aroma seeps out into the liquid. The classic example is tea: hot water draws the flavor and color from the leaves over a few minutes. The liquid is usually water that has just come off the boil, and the food simply rests in it rather than continuing to cook over a flame.
Cooks steep to extract flavor gently without boiling, which can turn some ingredients bitter. Beyond tea and coffee, you can steep herbs, spices, citrus peel, or vanilla in warm milk or cream to infuse custards and sauces. Time matters: too short and the flavor is weak, too long and tea or certain herbs turn harsh. Steep, taste, and strain out the solids once the liquid reaches the strength you want, then use the infused liquid in your recipe.
Cooks steep to extract flavor gently without boiling, which can turn some ingredients bitter. Beyond tea and coffee, you can steep herbs, spices, citrus peel, or vanilla in warm milk or cream to infuse custards and sauces. Time matters: too short and the flavor is weak, too long and tea or certain herbs turn harsh. Steep, taste, and strain out the solids once the liquid reaches the strength you want, then use the infused liquid in your recipe.