Most things have been done before so this was my first time earlier this year using compression for fruits and vegetables inspired by the late 2008 release of "under pressure"...Fresh hamachi , compressed Asian pears, micro red shiso, preserved lemon vinaigrette, and olive fleur de sel.
For those who don't know what compression is: Taking a fruit ie. watermelon or pear and cryovacing at high pressure to compress the fruit. Changing the texture of a fruit and also in some cases making it almost transparent.
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