- Hide menu

Creating Cooked Textures and Cooked Flavors

FavoriteLoadingAdd to favorites
Subscribe to Newsletter
Facebook
Facebook
Twitter
Pinterest
Pinterest
INSTAGRAM

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…

The rest of this content is exclusively for NouveauRaw paid members. Click on the button below to join. Only $5.99 per month!
Log in. Join Now

Related Posts

Comments are closed.