Archive for May, 2010
Today I had time to experiment “compression” with my vacuum chamber sealer. To put a juicy fruit under vacuum is an issue with clamp vacuum machines as liquids can get inside the machine and break it. Vacuum chamber sealer machines are designed in a way that liquids can be put under vacuum. The vacuum is also much stronger with a vacuum chamber sealer compared to a clamp machine.
Compressing fruits such as watermelon is often described on cooking books or on some blogs. I was very curious to see the result on the texture of the fruit and also on the flavor.
Fo my first try I took a green apple I have cut in thin slices. I added a bit of gin inside the pouch, set the vacuum chamber machine at the maximum and here is the result. A fantastics translucent apple slice. I have also particularly appreciated the combination apple/gin.
On these picture you will realize how different is the color of compressed melon and watermelon compared to uncompressed ones. The texture is also very different, especially for the melon.
Then, what about the flavor? In my opinion watermelon compression doesn’t improve the flavor. I have added in the pouch some watermelon juice as I though this would raise the flavor…but it didn’t work.
Melon was in my opinion more interesting. The texture was getting more compact than with watermelon and the color became incredibly orange. In the mouth the compressed melon was unfamiliar. I can’t say it was better than the uncompressed one but this was an interesting feeling.
Rhubarb is the vegetable of my childhood, my mum was often preparing jam out of fresh rhubarb coming directly from our garden.
I found the post from The British Larder’s blog about rhubarb cooked sous vide interesting. Therefore I have decided to reproduce the recipe and try to obtain a delicious rhubarb tart.
Madalene recipe is easy:
- 140g rhubarb
- 30g sugar
- 30g water
- 1 vanilla pod
Madalena recommends a hard vacuum for this recipe. I was happy to test my MiniVac (a very compact vacuum chamber sealer) at this occasion. I am almost sure you can obtain a similar final result with a good clamp vacuum sealer.
With a storng vacuum, color of fruits and vegetables appear more intense as usual. It is also amazing to observe the sudden transparency of the food stuff.
Contrary to what was recommended by The British Larder (61°C during 20 minutes) I cooked the rhubarb 61°C during 45 minutes with my immersion circulator. I had the strange intuition that rhubarb can’t be cooked at 61°C during 20 minutes.
The result was excellent, not too soft, not too hard. The vanilla syrup was very tasty. The texture of the rhubarb was also surprising. As you will see on the picture bellow the rhubarb cooked sous vide at 61°C is not becoming mushy at all. The rhubarb remains in one piece.
Here is the final result, a rhubarb tart I let probably a little bit too long in the oven. Anyway, it was delicious.