346: Andy Matuschak
Cool Tools
How to Make a Pickled Red Onion
When we apply the very low pressure, there's a lot of little pockets of air in the apple. That's part of what makes apples crisp. And so all that air will rush out and the apple will get denser. Because it's in a liquid, when the air gets forced out, the most natural thing to happen is for the liquid to substitute in for those little air pockets. It's a way that you can really quickly marinate and infuse things and produce textures that are difficult to produce in other ways.
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