Whether you want a light and fluffy result or something softer, the fridge is the solution for solidifying liquids. We have already shown you two cold cooking techniques, marinating and freezing, to demonstrate that it was possible to cook in your fridge. In this post we will show you three other perfect cold cooking techniques. Do you want to learn how to thicken, gelatinise and cure?

HOW TO THICKEN AND GELATINISE

  • Depending on the type of recipe, the liquid base (cream cheese or fruit juice) is mixed with other ingredients, seasoned to taste and then the gelling agent is prepared.
  • Once drained, the leaves are dissolved in water at a low temperature and stirred constantly. If the temperature is too high, the gelatine will no longer be solid.
  • Plant-based alternatives such as agar are boiled for 1-2 minutes before use, so they are not suitable for dishes that cannot be heated (e.g. desserts).
  • For mousses and the like, the key is to add gelling agents to the batter before any other ingredients, such as whipped cream or egg whites. These dishes should be placed in the lowest zone (in the dry zone, if you use a NEFF FreshSafe3 preservation system) so that the solidifying agent absorbs the liquid and produces a more solid mass.

THE KEYS TO LEARNING HOW TO HEAL

This traditional way of preserving meat and fish with salt, fresh herbs and spices used to be a matter of necessity. Now it is a matter of taste. The recipe for such a luxurious appetizer as gravlax (Scandinavian appetizer of thinly sliced salmon with salt, sugar and dill) has changed very little since then, although it is now possible to prepare it in our refrigerator with the cold cooking technique.

Left in the middle of the fridge, the salt draws the water out of the fish, changing its texture and preserving it longer, while the herbs and spices add a subtle flavour. This not only works with fish, but also meat can be cured in this way, with delicious results.

These two cold cooking techniques will allow you to innovate your meals, just like the freezing and marinating techniques that we taught you in the first part.

Let us know what you think and if you have tried any of these recipes. If you want to know more tips on gastronomy, subscribe to our blog.