Texture Modification – Food Compression – Sous Vide Techniques – Vacmaster-VP120

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By Paul

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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.
Thank you for visiting – Please share like and comment.
Chef Rogers
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:

https://itunes.apple.com/us/app/worldwide-culinary-apprentice/id858871295?ls=1&mt=8
https://play.google.com/store/apps/details?id=com.rogerspowell.cookingclasses
http://www.worldwideculinaryapprentice.com/
http://myvacmaster.com/cgi/ary.wsc/product.htm?p-item-num=VP120
http://myvacmaster.com/cgi/ary.wsc/product.htm?p-item-num=SV1

For collaborations and business inquiries, please contact via Channel Pages: http://ChannelPages.com/67Miloud

3 responses to “Texture Modification – Food Compression – Sous Vide Techniques – Vacmaster-VP120”

kaotsun
31/08/2015
unless I missed it in the video I'm sorry but can we freeze these?
Reply
I dunno
31/08/2015
I think it is really great you are sharing your knowledge in this way.
Thank you and keep it up.
Best wishes
Ali
Reply
Worldwide Culinary Apprentice
31/08/2015
Worldwide Culinary Apprentice Online Cooking School.
During that class you will learn about Texture Modification, Food Compression – Fruit Infusions using the Vacmaster-VP120
Reply