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.