What technique is used when extracting flavors through soaking materials in a liquid?

The technique of soaking materials in a liquid to extract flavors is known as maceration. This process involves immersing the desired ingredients, such as fruits, herbs, or spices, in a liquid for an extended period of time. By doing so, the flavors, colors, and aromas of the ingredients are gradually released into the liquid, enriching it with the characteristics of the material being soaked. This technique is commonly used in various culinary applications and beverage production, such as making flavored spirits or infusing oils and vinegars.

While infusion also refers to extracting flavors through soaking, it typically implies a more gentle process where the soaking time might be shorter and focus increasingly on the aromatic aspects. In contrast, maceration often involves breaking down the solid ingredients more thoroughly, which expands the range of flavors extracted. Understanding these nuances helps clarify why maceration is the most accurate term in this context.