Think beyond just storing food—use it to transform the textures of food and enhance flavors in ways that would be difficult to achieve otherwise.
The result is a gorgeously roasted sweet potato with a deep sweetness and a texture reminiscent of sweet potato pie. It's wonderful eaten straight out-of-hand, but I also whipped up a simple but flavorful presentation in which the
The traditional way of eating the pear is to puncture the skin of the fruit with your teeth and suck up the natural syrup, after which you can eat the fruit in larger bites. The freezing and thawing process transforms the pear, picked when it's hard and sour, into a delight on its own. It still retains its raw pear flavor and tastes almost impossibly fresh, but its texture is soft, with a slight crispness, as if it had been expertly poached.
The technique use for cryo-macerated or ice-poached pears is used for other fruits in Northeast China. Persimmons, peaches, and cherries are all subjected to a similar process to create snacks that are now eaten year around. And the technique has wide applications, such as in my more composed recipe for the ice-poached pears: it's
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