Infusion – the process of soaking plant matter, such as fruits or tea leaves, in a liquid, such as water or alcohol, so as to impart flavor into the liquid. Pressure cooking – cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling. Simmering – foods are cooked in hot liquids kept at or just below the boiling point of water,[2] but higher than poaching temperature.