1.   As any barbecue pit master knows, tenderizing and infusing flavor are only two of the advantages in cooking long and slow.

2.   During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine.

3.   Letting the ground mixture rest overnight infuses flavor throughout the meat.

4.   Nowadays, Choy uses marinades often to infuse the flavor of the food with the essence of the marinade ingredients.

5.   Refrigerate at least eight hours, or overnight, to infuse the flavor of the galangal.

6.   The brine infuses flavor into pork, chicken and turkey and makes the meat tender and succulent.

7.   These characteristics mean that you can simmer sausage and infuse its flavor into a light sauce almost instantly.

8.   This helps to infuse more flavor into the beans.

9.   Tossing the dressing with the hot potatoes infuses the flavor into the potatoes.

10.   When sauteing, they are best added to the oil as it heats so that the flavor is infused in it and then the whole dish.