The world of centrifugation offers amazing possibilities in the kitchen. Whirling at thousands of times the force of gravity, you can clarify juices, make fresh nut butters and milks, separate soups, and even extract delicious things you never knew were there, like the butter from a pea
To spin with the big guys, you need a substantial piece of machinery that can handle multiple-liter batches, and preferably keep them cool while they go. That's an investment of thousands of dollars. But you can get a notion of the potential of centrifugation by picking up a tabletop model. This model
, made by Ample Scientific (a name that will become more and more ironic to you as you grapple with the machine's low yield) can spin 120ml at a time, enough for a small serving of something. But it costs under $200, a couple orders of magnitude less than what Myhrvold's got. It'll get you started.