Melon

The melon (Cucumis melo) is bursting with water (90%) and fragrant volatile esters. In modernist gastronomy, its flesh is often subjected to the technique of "vacuum compression impregnation." Enclosed in a chamber machine, the air contained in its plant cells is violently sucked out. Upon repressurization, its flesh collapses in on itself, transforming it into a dense, translucent, and meaty melon "steak," endowed with an unprecedented chew, while concentrating its taste to the extreme without the slightest cooking.