Compressed watermelon

Very cool.

Vacuum seal pieces of watermelon (if you don't have one, just put it in a ziploc bag and take out as much as the air as possible)

Freeze it overnight

Take it out and thaw

This is what you get...I swear it's not tuna:

It's like super-watermelon crack. The cell walls break during the freezing process and compact all the flavors together, making the watermelon flavor very concentrated and the color much brighter. It allows for a new sliceable texture as well, making it easier to portion and cut.

An easy technique that allows for a lot of new possibilities.

Huge thanks to Chef Chad Scott for insight into this technique.

Comments

[Dyan]

This works great when you want to make watermelon vinaigrette or even better, watermelon margaritas. It's a great way to centralize the flavors.

[Josh Baugher]

Thanks for the instructions! I gave it a try:

http://www.flickr.com/photos/jbaugher/2734366632/

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When your growing watermelon what is the best way to tell when it's ready to pick?
I heard of "knocking" and to push in on both ends to check the softness.
What do you think?

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I've been eating a lot of watermelon for the past few months (all
purchased from the same source), and I've noticed that afterward my
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connection. Are trace amounts of naphthalene (the poison used in
mothballs) naturally found in watermelon? Can watermelons become
contaminated with naphthalene? If not, why might I be experiencing
this mothball taste? (There are no mothballs in my home.)

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