Creating Cooked Textures and Cooked Flavors
There are several ingredients and pieces of equipment that we can use to replicate cooked dishes. Here is a brief discription.
- 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 great to use to create noodles with vegetables.
- High-powered blenders help to create smooth and creamy textures.
- Juicers work wonderfully in making beverages and ice creams.
- Food processors can be used to create “rice” out of cauliflower or parsnips.
- Dehydrators can be used to remove the liquid from foods, making them firm and crisp, such as crackers and breads.
- Dehydrators can also be used to gently warm your raw foods.