We are thrilled to have the opportunity to work with Polyscience’s newest piece of equipment, the Sonicprep homogenizer. It uses sound waves to homogenize disparate ingredients. In this application, we blended 30% bacon fat and 70% watermelon juice, seasoned with 0.5% salt, 0.125% lactic acid, and 0.15% xanthan gum. The finished liquid is heat stable and does not separate over time. In our first application, we used it to bake fluke fillets topped with slices of purple torpedo onions. What surprised us was how the watermelon-bacon fat emulsion held together through cooking and even glacaged like heavy cream. Its flavor was amazing, and it made for a delicious dinner, which is the point of any cooking endeavor. Technology made it possible, but the flavor made it worth repeating.
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