Texture Modification – Food Compression – Sous Vide Techniques – Vacmaster-VP120
Texture Modification – Food Compression – Sous Vide Techniques – Vacmaster-VP120.
Worldwide Culinary Apprentice Online Cooking School.
During that class you will learn about Texture Modification, Food Compression – Fruit Infusions using the Vacmaster-VP120.
I compressed the fruit to concentrate their flavor and accentuate their texture and color, it also allow me to infuse the pineapple by injecting vodka into it. I hope you enjoy that class.
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I then make a Fruit Tartare close to the recipe from Under Pressure, one of Thomas Keller cook book. You can see the video here:
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