missing here only Parmesan
The fennel, looks here as if it had been previously blanched, is still raw after normal definition. In such a way so that it gets: crisp and fresh as crude goods, while elastic and velvety as it would be cooked, you can break down the cell structures of the fennel in a mechanical way. The fennel is cleaned it and shaved into thin slices. It comes with olive oil and a small pinch of salt in a Vakumierbeutel which is sealed at the highest setting. The whole can you marinate several hours or preparing it equal to the previous day. Oxidation of fennel is not to be feared. Everything remains as it should be. The marinated fennel can now cook or process to a salad. It lacks the balance of salt, pepper, some grapefruit fillets, some pitted black olives, a little sherry vinegar or lemon juice as the acid grapefruit already submitted, and of course shaved Parmesan.
Kaltgartechnik This is particularly apt use in fruit. If flavor, and sugar is added to reach the same impregnation the fruit. When heated happened basically the same. Blanching and subsequent cooling in ice water bath is just a technique to control the radical nature of the heating.
Fresh fennel in olive oil still unsealed.
The fennel after the vacuum treatment by the Vakumierer.
pressure is very strong pulls apart the fennel as a sponge, some of the cell structures to break before the bag is sealed and contracts. This effect can be very hard for structurally produce vegetables and fruits with a single-chamber Vakumiergerät.
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