What is "compression" as a cooking technique?
I've recently stumbled on Masterchef professionals as an American, and it's very impressive! Many chefs serve "compressed" vegetables and fruits (e.g. tomatoes, pears, cucumber, mango, etc.). What does it mean to "compress" these things? And does any home cooking technique compare?
I understand it means basically exposing them to negative pressure in a vacuum pack, which would "break down the structure" somewhat. Could it be possible that microwaving, freezing, or actually squishing these things under a heavy item (e.g. cast iron pan, or a brick) would achieve the same thing?
Best Answer
Yes, compression is simply pulling a hard vacuum on (usually) a fruit or vegetable. It's possible that you could somewhat mimic the effect with a weight. The vacuum is collapsing the cell structure. Often times, flavoring is added, and the vacuum serves to push that flavor into the product. I don't think microwaving would have the same effect at all, and while freeze-thaw does break down cell structure, often one is left with excessive liquid, and a breakdown of overall texture.
Probably the best known example is the watermelon "sushi" made popular by modernist chefs, maybe 10 or so years ago.
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