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Creating Cooked Textures and Cooked Flavors

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There are several ingredients and pieces of equipment that we can use to replicate cooked dishes. Here is a brief description. Massaging your greens – it may sound odd but it’s a wonderful trick of the trade.  This act breaks down the cellular structure giving the greens a cooked appearance. Ferment cabbage to soften it. Fermenting nuts and probiotics, create a raw cheese. Salt softens and breaks down the cellular structure of vegetables by forcing the liquids to be released. Tamari is a non-wheat sauce, tastes like soy sauce,  that acts as an acid to help soften vegetables. Spiralizers are…

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