Infusing cucumbers, melons etc.
Drop cucumber cubes in white vermouth (as a garnish to martini) or melon dice in tawny port wine, or any combination you like, evacuate to extract the air included in the fruit and return to ambient pressure to let the liquid enter the fruit or vegetable. Use vacuum containers instead of bags! (Or you can use a chamber machine if you have one).
In the images I used a glass inside the vacuum container to decrease the required liquid volume.
My antiquated MagicVac which produces a vacuum of only 0.28 bar gives acceptable results, but with a chamber vacuum machine, the cubes might get even more translucent.
--PedroG 20:16, 29 July 2009 (UTC)