We are fine-tuning the elements of the opening menu of American Noodles. The smoked burrata paired with watermelon will be there. The watermelon pieces are evolving. We started with free money. We have transformed the sweet watermelon rind marmalade into a sweet and sour watermelon-balsamic. We still used equal parts sugar and watermelon rind. We added 25% balsamic vinegar. We seasoned the mixture with 0.5% salt. We pressure-cooked the mixture for 25 minutes. We let the pressure dissipate naturally. Then we cooked it on the stove until it reached 107°C. The watermelon rind transformed into aubergine jewels. The texture is tender, firm, and dense jelly-like. The balsamic syrup surrounding the rind is sweet, tamed with a gentle acidity. It is exciting to work and transform an idea into a delicious bite.
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