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{"activity_order":null,"activity_type":["Technique","Science"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-02-26T21:19:46Z","creator":null,"currently_editing_user":null,"description":"Vacuum compressing fruits and vegetables is a popular modernist technique that can give many plant foods an attractive translucent appearance and a pleasant, surprising texture. \r\n\r\nThis technique exploits the ability of a vacuum chamber to reduce surrounding pressure, which causes air and moisture within the plant tissue to rapidly expand and rupture structures within the food. When surrounding pressure is restored to a normal level, the labyrinth of air-filled spaces collapse. As a result, light tends to pass through the food rather than being scattered and diffused, which is why vacuum-compressed plant foods appear translucent. \r\n\r\nCausing the porous structure of a plant food to collapse also imparts a somewhat dense, toothsome texture that can give a familiar ingredient, such as watermelon, an entirely new appeal.","difficulty":"","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/gEqGwEliSm2SuGAMllv7\", \"size\": 236562, \"type\": \"image/jpeg\", \"key\": \"wcVHaWN3RZ2dMWpoiLT8_Vacuum%20Compression_Pineapple.jpg\", \"filename\": \"Vacuum%20Compression_Pineapple.jpg\"}","forks":[],"id":177,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":23,"published":true,"published_at":"2013-02-26T21:19:46Z","show_only_in_course":false,"slug":"vacuum-compression-of-plant-foods","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Vacuum Compression of Plant Foods","transcript":"","updated_at":"2014-12-08T20:20:01Z","upload_count":0,"used_in":[],"yield":"","youtube_id":"5y0TiMC5BZk","tags":[{"id":54,"name":"vacuum packer","taggings_count":2},{"id":55,"name":"chamber","taggings_count":1},{"id":56,"name":"vac","taggings_count":1},{"id":57,"name":"cryovac","taggings_count":1},{"id":58,"name":"compressed","taggings_count":2},{"id":59,"name":"plant food","taggings_count":1},{"id":60,"name":"compression","taggings_count":2},{"id":61,"name":"watermelon","taggings_count":3},{"id":62,"name":"pineapple","taggings_count":1}],"equipment":[{"optional":false,"equipment":{"id":4,"product_url":"http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=chamber%20sealer&linkCode=as2&tag=delvkitc-20&linkId=7X3Z42H3TLUXQVXA","title":"Chamber vacuum sealer"}},{"optional":false,"equipment":{"id":74,"product_url":"http://www.amazon.com/gp/product/B004WS62SA/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004WS62SA&linkCode=as2&tag=delvkitc-20","title":"Sous vide bags"}}],"ingredients":[],"steps":[{"activity_id":177,"audio_clip":"","audio_title":"","created_at":"2013-02-26T21:19:46Z","directions":"* When vacuum compressing plant foods, it's helpful to expose as much surface area as possible. Relatively fragile ingredients can be cut thick and they will still fully compress. But for tough or durable ingredients, such as an apple or a pear, leaving them too thick will prevent the tissue far beneath the surface from being compressed.","extra":null,"hide_number":null,"id":570,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/nO0DGOVDQOW1PeCXkjFc\", \"size\": 277160, \"type\": \"image/jpeg\", \"key\": \"NZRqeSaYQeyFCeZr9UdW_Vacuum%20Compression_Watermelon_1.jpg\", \"filename\": \"Vacuum%20Compression_Watermelon_1.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388604,"subrecipe_title":null,"title":"Prepare the Fruit or Vegetable","transcript":null,"updated_at":"2014-12-08T20:20:01Z","youtube_id":"","ingredients":[]},{"activity_id":177,"audio_clip":"","audio_title":"","created_at":"2013-02-26T21:19:47Z","directions":"* This technique requires a chamber-style vacuum sealer. During the vacuum sealing cycle, the surrounding pressure falls to the point where water within the plant tissue begins to boil, and it's the expanding water vapor that does most of the work of rupturing structures within the plant tissue. The lower the pressure goes, and the longer the vacuum cycle, the greater the damage and, thus, the better the final effect.\r\n\r\n* Edge-style vacuum sealers don't reduce surrounding atmospheric pressure. Thus, structures are never ruptured inside the plant tissue, and compression cannot happen.\r\n\r\n* The flexible packaging is essential too. Once the vacuum cycle is complete, air must not be allowed back into the ruptured plant tissue, otherwise it won't collapse. A sous vide bag provides a flexible skin that keeps air out, but allows the weight of the atmosphere to press down on the damaged plant tissue so that it collapses.","extra":null,"hide_number":null,"id":571,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/j4eil5FOTWWu95ul4IU8\", \"size\": 273981, \"type\": \"image/jpeg\", \"key\": \"IrW955v5TZCwycYkzhkO_Vacuum%20Compression_Watermelon_4.jpg\", \"filename\": \"Vacuum%20Compression_Watermelon_4.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388605,"subrecipe_title":null,"title":"Vacuum Package the Fruit or Vegetable","transcript":null,"updated_at":"2014-12-08T20:20:01Z","youtube_id":"","ingredients":[]},{"activity_id":177,"audio_clip":"","audio_title":"","created_at":"2013-02-26T21:19:47Z","directions":"* Compression occurs as quickly as air rushes back into the chamber sealer. If you watch closely, you can watch a compressed fruit or vegetable turn translucent. Here, you can see the difference between uncompressed (left) and compressed (right) slices of watermelon.","extra":null,"hide_number":null,"id":572,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/Q0tNYwuKQMOXKG98hgrk\", \"size\": 285712, \"type\": \"image/jpeg\", \"key\": \"2oJSCFItQWQzZP8aRobN_Vacuum%20Compression_Watermelon_5.jpg\", \"filename\": \"Vacuum%20Compression_Watermelon_5.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388606,"subrecipe_title":null,"title":"Instant Results","transcript":null,"updated_at":"2014-12-08T20:20:01Z","youtube_id":"","ingredients":[]},{"activity_id":177,"audio_clip":"","audio_title":"","created_at":"2013-02-26T21:19:47Z","directions":"* Sometimes, for a more durable food like pineapple, you will need to cut the bag open and repeat the process more than once to get a uniform result. You can judge how completely the fruit or vegetable has been compressed by how translucent it appears.","extra":null,"hide_number":null,"id":573,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/JvUGqfCS4OZnazE1ISKk\", \"size\": 236562, \"type\": \"image/jpeg\", \"key\": \"3EVjAnUoRsirSqw2K21D_Vacuum%20Compression_Pineapple.jpg\", \"filename\": \"Vacuum%20Compression_Pineapple.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8388607,"subrecipe_title":null,"title":"Repeat as Required","transcript":null,"updated_at":"2014-12-08T20:20:01Z","youtube_id":"","ingredients":[]}]}

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