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June 14, 2008


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I'm trying to learn how to extract liquid from fruit and vegetables (think strawberries) using my immersion circulator. What temp and for how long? Any other info would be appreciated as well.


I haven't tried strawberries. I would assume a very long cooking time would be involved in order to extract liquid, but I don't really now. You wouldn't really be extracting liquid as much as you would just be cooking until there was no structure left in the food.

What I have tried and what is delicious is compressed fruit. If you have a chamber sealer, you can compress liquids into the fruit or vegetable, effectively "cooking" it without doing so.

If you just have a Foodsaver or the like with not a whole lot of vacuum capability, you can seal up the item and throw it in the refrigerator, or better yet, the freezer, overnight and then take it out to thaw. The texture will be dramatically changed and infused with whatever liquid you put in the bag with it.

I hope this helps. Thanks for reading

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What is your favorite unusual fruit?
What do you do with it? Where does it come from and where do you find it and what makes it unusual?

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I say, fire up the water bath to 128 degrees and let loose. There were some good results.



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