It is amazing what small improvements in techniques can mean to the final product. We have been working on a melon soup and wanting to keep the bright, intense flavor of the melon intact. When we puréed the melon, it captured huge amounts of air and the flavor and color became muted. Thankfully, we were patient and had a chamber vacuum machine on hand and were eventually able to remove the air bubbles. The resulting soup was incredibly potent in both color and flavor. It was the essence of melon, perfectly chilled and refreshing on a hot summer’s day.
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