Balsamic Infused Watermelon Salad with Feta, Thyme and Heirloom Tomatoes
Prep time: 10 minutes
Watermelon, 3 Pieces sliced 1″ batons / 2.5 cm, seeds removed.
1 Large Heirloom Tomato, sliced.
2-3 Cherry tomatoes, sliced in half.
1/2 oz. Aged Balsamic Vinegar
1/2 oz. Simple Syrup
1/2 oz. Water
1 oz. Crumbled Feta Cheese
Thyme Leaves and Flowers
Extra Virgin Olive Oil
1 oz. Aged Balsamic Vinegar, reduced to syrup consistency
Maldon Sea Salt Flakes
Fresh Cracked Black Pepper
Place sliced and seeded watermelon into vacuum bag along with brine ingredients.
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the fruit.
Remove watermelon from vacuum bag and arrange on plate with feta, tomatoes, thyme, olive oil, balsamic reduction, Maldon and black pepper.
Prep time: 30 minutes
2-3 pieces Fresh Pineapple, sliced 1″/ 2.5cm batons
Basil, Cilantro and Mint Leaves, to garnish
1 Tablespoon Crystallized Ginger, minced
1 Quenelle Vanilla Ice Cream
1 Quenelle Mango Ice Cream
1 oz. Graham Cracker Crumbs
1 oz. Turbinado Sugar
PolyScience Apple Wood Smoking Gun™ Chips
Set the rear flow adjustment slider of the Sous Vide Professional™ to fully closed and the front flow adjustment slider to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to 160°F / 71°C.
Place sliced pineapple into vacuum bag.
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the pineapple.
Once water bath has reached 160°F / 71°C, place vacuum sealed pineapple in water bath and cook for 15 minutes. Remove from bag and let drain on a paper towel.
Place skewers through the pineapple, lengthwise, creating a lollipop.
Spread turbinado sugar onto a plate. Press one side of each skewer of pineapple into the sugar, coating evenly.
Brûlée the sugar evenly with sugar torch. Set aside to cool.
Place graham cracker crumbs on bottom of mason jar or plate.
Scoop 1 quenelle vanilla ice cream and 1 quenelle mango ice cream and place atop graham cracker crumbs.
Place brûléed pineapple skewers inside jar or on plate and garnish with crystallized ginger, mint, basil and cilantro.
Fill jar (or cover plate with salad bowl) with dense apple wood smoke from the PolyScience Smoking Gun™. Seal until presentation.
These super-fast pickles can be enjoyed immediately, or stored up to two weeks in the refrigerator. The sooner you enjoy them, the crisper they will be. Try using your own favorite brine recipe to create your own signature pickle.
Prep time: 10 minutes
4 Cucumbers, sliced ¼ – ½” thick rounds
For pickling brine:
¼ C Pickling Salt
½ Gallon Filtered Water
½ Tablespoon Black Peppercorns, whole
½ Tablespoon Red Pepper Flakes
1 Clove Garlic, Crushed
½ Teaspoon Dill Seed
2 Large Sprigs Flowering Dill
Combine all brine ingredients in a large enough sauce pot. Bring to a boil and thoroughly cool in refrigerator.
Place sliced cucumbers into 4 vacuum bags and evenly divide cold brine amongst them.
Enjoy immediately or store for later.
5.6g Baking soda
8g Dijon Mustard
4g White Vinegar
Black pepper, to taste
PolyScience Cherry wood chips
- Combine the water, eggs and baking soda in a large pot over high heat.
- When the water comes to a boil, start a 7 minute timer.
- After 7 minutes has passed, place the eggs in a heavily iced bath.
- Once the eggs have fully chilled, peel the eggs.
- Cut the eggs in half and scoop out the insides.
- Place the egg whites in a container large enough to accommodate them.
- Insert the flexible tube of The Smoking Gun® into the container and fill it with a dense smoke for 30 seconds.
- Let the whites absorb the smoke for 5 minutes.
- Combine the yolks, mayonnaise, mustard, vinegar, salt and pepper.
- Pipe the egg yolk mixture into the smoked egg whites and top the eggs with the pickled red onions.
Vacuum Pickled Red Onions
333g Red onion (shaved)
300g Simple syrup
300g Red Wine Vinegar
- Combine the onion, simple syrup and vinegar in a vacuum pouch.
- Vacuum seal the onions on high and refrigerate the onions overnight.
Thanks to Sheri Codiana for inspiring this recipe!