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Flavor Injecting Under Pressure

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Published on Jan 24, 2010

Dario Schicke, from Dario's Brasserie [Omaha, NE], demonstrates texture modification and flavor injection by infusing apple juice and Calvados apple brandy into sliced Asian apple pears, using a high pressure vacuum chamber for some beautiful and flavorful results. Read more at GastronomicFightClub.com

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