Kitchen/Laboratory, Who Can Tell the Difference?

I can’t recall ever reading a review chastising a chef for a substandard use of transglutaminase.  Nor, have I come across disparaging remarks of a chef’s haphazard preperation of sodium aliginate, pectin, or methylcellulose.  What sounds like some twisted affair at an after hours party is indeed not.

These foreign agents, which have become recognizable residents in kitchens around the world, are classic ingredients in molecular gastronomy, allowing gels, foams, and hot ice creams, to all be possible.

This week Time Out New York highlighted five experimental tools used in modern kitchens and compared them to their original industrial purposes.  The most ambitious is pastry chef Johnny Iuzzini of Jean Georges, and his manipulation of a Peristaltic pump (a device used during open heart surgery) to form his rhubarb noodles.

To see the full TONY list, click here.

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