Infused cucumber pearls

Classic and modern culinary techniques combined. If you seal products in a vacuum machine and allow the pressure to deflate, the texture of the product will become more porous. If you pull a product vacuum in a bag with preserving liquid, like the cucumber in this recipe, the product will fully absorb the liquid. The cucumber in this recipe retains its colour and bite and its flavour is directly enhanced. You can, of course, make large quantities of the preserving liquid in one go. This recipe is for 1.5 litres.