Long before refrigeration and chemical preservatives, our ancestors developed different preservation methods to make food last. Not only were the foods preserved, but they also created flavors that will make you say, “absolute culinary genius!” Today, we’re bringing you 10 time-tested methods that create the best flavors. You can create these methods in your kitchen to get the best flavor of your food as possible.
10. Olive Oil Confit Vegetables
Make mushrooms, peppers, and tomatoes beautiful with this French cooking technique. Just slow-cook your vegetables in olive oil at a low temperature of 200°F until tender. This will create silky textures in vegetables with concentrated flavors. You can even keep them for weeks in the fridge as long as they’re submerged in their oil.
9. Cold Smoking in Ice
No special equipment? No problem. You can create cold-smoked flavors with just ice and wood chips that are covered in a grill or large pot. Simply place a pan of ice on one side and smolder the wood chips on the other. The ice will keep the temperatures low, while the wood will add a smoky flavor.
8. Oven-Dried Tomatoes and Fruits
Substitute sun-drying for oven-drying if your recipe calls for it. With your oven, use the lowest setting (usually at 170-200°F) to dehydrate your tomatoes, fruits, and even vegetables. Slice tomatoes in half, season with salt and herbs, and dry for 6-12 hours until leathery but still pliable. This technique develops the flavor of your food. Store them in olive oil or freeze them if you want to store them for a long time.
7. Salt-Brined Vegetables
Want to achieve crisp and flavorful vegetables? You can do so by brining them in salt water before preparing for cooking. Soak your veggies in a 3% salt solution for 2-24 hours. This method will draw out the excess water while seasoning them. You can do this for cucumbers in salads or eggplant for grilling.
6. Cultured Butter
Here’s another way to make your butter better. You can transform them into tangy cultured butter by simply adding buttermilk. After, let them sit at room temperature for 12-24 hours before churning. This creates lactic acid, which gives the butter a tang and better flavor compared to regular butter. Churn it by hand or in a jar with a stand mixer.
5. Traditional Corned Vegetables
You can create your own corned vegetables with a spiced salt brine. Just dissolve 1/4 cup of salt in a quart of water filled with spices like bay leaves and peppercorns. Soak the veggies for several days to a week. This method works well with cabbage, turnips, or beets. The result? Flavorful and spiced veggies.
4. Salt-Cured Egg Yolks
Upgrade ordinary eggs with these easy-to-make salt-cured eggs. Just bury a fresh egg yolk in a mixture of equal salt and sugar. After, refrigerate them for 4-7 days until they’re firm. You can grate them over salads or pasta like cheese to elevate your meal.
3. Stovetop Smoking in a Wok
Transform your wok into a smoker using wood chips, rice, or even tea leaves. Line your wok with foil, add a handful of soaking wood chips (or uncooked rice mixed with tea), place a wire rack above, and put your food on the rack. Cover tightly and heat on medium until smoking begins, then reduce the heat and smoke for 10-30 minutes, depending on the food. This works great for fish, chicken, salt, or even vegetables.
2. Kitchen Counter Sauerkraut
Yes, you can create sauerkraut at home with just cabbage, salt, and patience. Shred a head of cabbage and massage it with two tablespoons of salt until it releases liquid. Store it in a clear jar and leave two inches for headspace. Cover it with a cloth and leave it in a room temperature for 3-10 days. The natural bacteria ferment their way to become a tangy sauerkraut.
1. Quick Pickling in Mason Jars
Yes, you can create tangy pickles in 24 hours. With just your choice of vegetables, vinegar, salt, and spices to be stored in a Mason jar. Just slice your veggies and pack them in the jar with garlic and dill, and cover them with hot vinegar brine. Refrigerate them overnight, and by next weeks, you’ll have crisp and tangy veggies.