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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 discription.

  1. 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.
  2. Ferment cabbage to soften it.
  3. Fermenting nuts and probiotics, create a raw cheese.
  4. Salt softens and breaks down the cellular structure of vegetables by forcing the liquids to be released.
  5. Tamari is a non-wheat sauce, tastes like soy sauce,  that acts as an acid to help soften vegetables.
  6. Spiralizers are great to use to create noodles with vegetables.
  7. High-powered blenders help to create smooth and creamy textures.
  8. Juicers work wonderfully in making beverages and ice creams.
  9. Food processors can be used to create “rice” out of cauliflower or parsnips.
  10. Dehydrators can be used to remove the liquid from foods, making them firm and crisp, such as crackers and breads.
  11. Dehydrators can also be used to gently warm your raw foods.

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6 thoughts on “Creating Cooked Textures and Cooked Flavors

  1. Maggie says:

    Wow! So glad I’ve found this site – great techniques and recipes you have here. Thanks for sharing!

    • amie-sue says:

      Thank you Maggie. I am so glad that you are finding it helpful, that is what it is all about! Have a wonderful day, amie sue

  2. So glad Iv found your website of wonderful wisdom,never stop learning and creating an ever brighter future.Thank You.

    • amie-sue says:

      Thank you Wendy… I too am glad that you found my site. If I can support you, just let me know. Have a great week! amie sue

  3. Cedra says:

    Thank you for sharing your talents!! Amie-Sue you make raw easy!

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