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Molecular Gastronomy is the most recent innovation in cooking, and some of these techniques are making it down to home chefs. Probably the most relevant is coo
by sshumaker 17y ago
Molecular Gastronomy is the most recent innovation in cooking, and some of these techniques are making it down to home chefs. Probably the most relevant is cooking sous-vide, which is vacuum sealing your food and then cooking it in a precise temperature-controlled hot water bath. This is currently pretty expensive (most kits are ~500$), but results in far superior cooking for most foods (especially meat).
3d printing seems far too limited to prepare anything but niche foods - there's only a limited amount of things that can be prepared by being squirted out of tubes.
- markbnine 17y agoI feel like a good percentage of the stuff you find in today's supermarket can be made from printable goo. Consider the frozen foods aisle. Industrial plants often reconstitute ingredients to make fairly normal looking piece of "food." Frozen chicken, for example. Why is always the same shape? This device just brings the technology into the home.
- jcl 17y agoI was going to say the same thing regarding sous-vide, but according to Wikipedia, sous-vide was originally invented in 1799, well before microwaves or 3D printing. While it was "rediscovered" more recently, I'd give the authors the benefit of the doubt. http://en.wikipedia.org/wiki/Sous_vide http://en.wikipedia.org/wiki/Sous_vide