Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

The Coolest Thing I’ve Seen All Week!

Article Image
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

There are a few food-related questions that I prefer not to ask for fear of being judged and permanently banished to the frozen goods aisle of a supermarket where foodie frenemies Sarah Lee and Betty hold court. Many of these questions involve imitation vanilla extract, pudding mix, a couple of sticks of buttery spread and mockolate, with a handful of giant, rock-hard fruits from Argentina thrown in for good measure. It’s not that I like these things or use/buy/eat them, but they’re modern day conveniences that I have a lot of questions about; these frankenfoods simultaneously frighten and intrigue me. For the same reason, I’m also curious about the world of flavor science – how does one decide what the essence of any one natural food tastes like? Obviously, it’s not a simple task, as so many artificially fruit-flavored foods and drinks are really poor imitations of the real thing. Some are easier to recreate than others, I imagine, but the most difficult and most often disappointing has got to be watermelon. How can a crisp, lightly sweet, cucumber-esque summer melon in any way resemble the tangy, cloyingly sugar-heavy watermelon-flavored candies that occupy the largest tract of artificial watermelon-flavored real estate? It’s a question I’ve had since the first time I gingerly popped a Jolly Rancher into my mouth.

 

Thanks to Amy at Playing House, I no longer have to keep my watermelon quandaries to myself…in fact, I’m spreading the word and blogging about it: “watermelon flavor” sort of accurately portrays real watermelon. She conducted a gutsy experiment with her new dehydrator, putting fresh watermelon to the test. Not only did it work, but the result was “almost like a chip. A bit softer in places, and a bit chewy in places, but mostly crisp, in a good way. The flavor reminded me of watermelon Jolly Ranchers or other fake watermelon-y candy.”

 

There you have it. Now, any bloggers out there feel like experimenting with pistachio pudding mix? (I’m joking…or am I?…)

Comments

Leave a Comment

Comments

  • User avater
    ebarbour | 08/20/2010

    Hi Amy! Thank YOU for sharing your kitchen experiment. You answered what I believe to have been a great mystery of the culinary universe :)

  • amy_i | 08/17/2010

    Hi Evan~ Thanks so much for featuring my watermelon chips! I'm glad you enjoyed it and shared it with your readers as well.

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks