Compressed watermelon

Compress watermelon using the sous vide method to maximize the flavorful fruit in this sophisticated summer salad.

Slice the watermelon into 2-inch wide strips. Place them in a vacuum bag, pour in the rosé, and compress on the highest setting. Refrigerate for three hours.

INGREDIENTS

Compressed watermelon (or really any fruit) intensifies its flavor and changes its texture. Here, the watermelon is made to look like a tartare complete with a “yolk” made of spherified passion fruit puree. Mango would be delicious as well, or even a combination of the two. I added a thickened cream sauce with vanilla and lemon and drizzled that with basil oil. Fresh basil and lemon zest are also in the tartare themselves. A sauce of thickened coconut milk would also be good here. The…

Compressed watermelon is simple but effective. Use a vacuum sealer to take an ordinary melon to another level with this simple technique.

Have you ever compressed watermelon? You won't believe what a difference it makes! The flavor of the watermelon becomes sweeter and more intense, and in this recipe it's balanced perfectly with a bit of heat, fresh tomatoes and a tangy, creamy dressing.*Please note that the Creamy Lime Avocado Dressing should be made in advance -- it takes about 10 minutes.

To accompany our oyster miso soup, we took inspiration from our recent meal at Kapnos, and tried our hand at compressed watermelon, with an Asian twist. We don't have a vacuum sealer, so we searched the interwebs for technique ideas and suggestions. Start by slicing up your watermelon. You want rectangular slices so they'll mimic pieces of tuna sashimi. The easiest way to do this is by slicing the watermelon in half. Slice off the round end as well. Then cut off your rind, like you're…

OK, you can blame this post on Alice Lau, Girl in a Food Frenzy and her post “Time to take a bath…a water bath that is…” as she really piqued my interest into Sous Vide and …