Watermelon Tartare

I read about this technique on the Ideas in Food Blog and had to give it a try.  The watermelon was placed in a food dehydrator for 1 hour at 152F.  It was then vacuum sealed, frozen and thawed twice.  The freezing process destroys the cell walls and completely changes the texture.  It strangely resembles the feel of tuna.

Blognew 007

The new workhorse of the kitchen – the water circulator.

Blognew 006

These Soprasetta are aging very slowly in the walk in refrigerator.  Not necessarily the ideal drying environment.  I really need to build a proper drying chamber.

Blognew 001

Summer is Peach season.  These are some locals ones.

Blognew 002


~ by Schwarvin on June 27, 2009.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: