The practise of adding hops to the kettle during lautering, allowing the hops to steep in the hot wort prior to the boil.  Proponents of this procedure claim that it provides a fine hop flavour and aroma, which is more pleasing than that obtained by the use of finishing hops.  Supposedly, the hop aroma and flavour compounds bind to other compounds in the wort, stabilising them and allowing them to survive the boil.