Saveur uncovers a trove of restaurant reviews written for the technological crowd
By Hugh MerwinPosted 06.12.2012 at 12:06 pm 0 Comments
Robert Browning Sosman, a physical chemist who died in 1967 at the age of 86, packed many careers into one lifetime. He wrote the definitive book on the chemical compound silica; was the seventh person to hike the entire Appalachian Trail; and, at home in New Jersey, kept a 3,500-strong map collection.
Over at Saveur, Daniel Humm, Homaro Cantu, and others envision how they would cook if the laws of physics were not a concern
By Carly FisherPosted 06.11.2012 at 3:28 pm 0 Comments
In many ways, we're already living in the future: Kitchen technology is finally at the point where a chef can, without too much effort, serve a levitating amuse-bouche or an exquisitely miniature dish comprised of 86 individual ingredients. But a creative chef can always dream bigger. We asked six chefs to defy the laws of time and space to develop their ultimate fantasy kitchen tool.
1. Daniel Humm, Eleven Madison Park
The Conveyor of Optimum Excellence
A black hole in each trash bin to discard trash into a compost heap in a galaxy far far away.
A cryovac machine that bends the laws of time: instant dry-age, instant 48-hour sous vide, instant marinade, etc.
A quality improvement machine: put in a mediocre ingredient, and it comes out the best in the world.
Fish specials at your local restaurant may soon come with an extra guarantee of quality and sustainability, as fishmongers start checking the DNA of their wares. The Food and Drug Administration approved DNA barcoding last month, and restaurants are planning to start using it to prove the provenance of their pricey fish, the AP reports.
The 2011 StarChefs chefs' congress was a three-day whirl of culinary innovations, but one of the particular treats was getting to watch Andoni Luis Aduriz do his thing. The chef of Spain's Mugaritz restaurant has melded technology and cuisine in an unceasingly playful way, garnering stars and prizes that I won't bother to enumerate. At the congress, he walked a rapt audience through several of his clever preparations -- in particular, his use of silicone molds to create trompe-l'oeil dishes.
The strangely named Dalu Rebot Restaurant, in the northeastern Chinese city of Jinan, is a 100-seat hotpot restaurant with a very peculiar staffing choice: It features two robot receptionists and six robot waiters who wheel around drinks and food on large indoor pedal-driven carts.
Today's featured Invention Award winner kills two birds with one stone: providing a simple and cheap alternative energy source while widening the market for delicious fried foods. Everybody wins!
The nondescript six-foot-tall box behind Finz restaurant in Dedham, Massachusetts, looks like a tool shed, but actually it's a self-contained grease refinery and five-kilowatt generator. Engineer James Peret's Vegawatt is the first all-in-one device that processes grease to continuously provide a building with electricity and hot water, heralding a significant change in alternative-fuel applications. "It's a brilliant idea," says Josh Tickell, author of Biodiesel America. "A waste stream to an energy source, with no intermediary."