Fridge Cooking was originated in 2012 by two military cooks from 3RCR, in CFB Petawawa. It is a method of adding flavour while a dish is stored in the fridge. Fridge cooking can be used for almost any type of food, be it meats, sauces, gravies, stews, baked beans, or even vegetables. The process of fridge cooking is used mostly when the dish being prepared is being cooked in some form of sauce, or is a sauce. The dish is quickly made at least 1 day prior, with minimal cooking time, and then held in the fridge for at least 12 hours. This allows the ingredients flavours to combine in the sauce, or furthermore be infused into the meat or vegetables. Dishes with lengthy cooking time like pulled pork can be prepared with half the time, and half the effort. Bolognese, Marinara, or any pasta sauce can be much more flavourful through this process, which cannot be achieved through cooking with heat.
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