Expansion

In contrast to concentration, expansion uses indirect heat that is usually created by a liquid or steam. Expansion is gentler than concentration because the liquid or steam does not exceed 100°C (212°F).

When using a liquid, the product is placed in the cold liquid and brought to the boiling point. Any impurities, excess salt, and nutritive and flavor elements will appear as a foam on the surface of the liquid, and an exchange of flavors will take place. If the liquid contains aromates, such as carrots, onion, or celery, the flavors will be absorbed by the product as the flavor elements of the aromates are released.