Detox Cooking Techniques

Detox Cooking Techniques
Oven Roasting– Generally vegetables are tossed liberally with extra virgin olive oil or safflower or canola and put in a high heat oven till caramelized and browned. Works well with Root Vegetables, Eggplant, Cauliflower, Peppers, and Sweet Potatoes…
Stove top Roasting – Involves liberal use of oil and high heat on the stove till carmelization. Works well with onions and garlic. Very different than frying.
Broiling – Involves heat source from above to toast, blister and/or brown. Works well with chilies, artichokes, peppers
Pan Searing- Involves high heat on a stovetop with some form of oil. Works well with greens, squash, and cabbage
Blanching – Involves dropping item in boiling liquid till color brightens and quickly plunge in ice water bathe – works well with asparagus, green beans and carrots – prevents discoloration
Baking – Involves a regulated temperature inside of oven for extended period of time – works well with hard winter squashes and sweet potatoes
Infusing – Involves immersing a plant or fruit in a liquid – generally alcohol or oil – over a period of time to deepen and add to flavor – works well with just about anything!
Poaching – Involves cooking on the stovetop in a braising liquid. Works well with pears and dumplings, fish
Reductions – Taking a liquid and bringing it down to a fraction of its original volume. Works well with wine, juice, and balsamic vinegar, stock
Marinating – Involves putting a plant or protein source in a liquid mixture generally including an acidulator for an extended period of time to add and absorb flavor
Juicing – Extracting liquid from fruits and vegetables
Fermenting – The process of allowing foods to rot in controlled circumstances
Steaming – Placing food item above enclosed steam from liquid to cook – works well with broccoli, cauliflower, and squash
Smoking – Placing food item in enclosed space with controlled smoke and heat – works well with tofu, salt, mushrooms, fish and shellfish
Toasting – Browning of item from controlled and contained heat
Pickling – Process of preserving food by a method of anaerobic fermentation in a brine generally vinegar
Steam frying – Combination of frying with small amount of oil on stovetop and then finishing the cooking process with steam heat by enclosing – works well with thick greens, tofu and stir fries
Dehydrating – Requires special equipment to desiccate items by removing water from the cellulose of plant materials - is often used with raw vegan cooking
Braising – Two part process of pan searing with small amount of oil and then long slow cooking in liquid to soften – works well with root vegetables