When molecular gastronomy bible
Modernist Cuisine was released earlier this year with a shelf price of $625, it became apparent that it was only a matter of time before the kitchen gadget market caught up with the
swiftly growing foodie demand. Here are three deliciously innovative inventions for chefs who relish a culinary challenge.
The Anti-Griddle: The most
au courant face of molecular gastronomy, Chicago chef and restaurateur Grant Achatz (
Alinea,
Aviary,
Next) inspired the
Anti-Griddle. The contraption is a cooktop but, unlike traditional versions, it can’t be used to make pancakes. That’s because, instead of raising the temperature of foods that touch it (think sauces, purees and foams), it quick-freezes them, shocking them into form. The effect created by the -30 F surface is ideal for intricately manicured bites, as it can produce textures frozen throughout or render crunchy surfaces with creamy centers. The award-winning device, which is
available for purchase online, has already made a cameo appearance on
Iron Chef America.
The SWITL Robotic Hand: Affectionately referred to as “The Goop-Scooper,”
the SWITL Robotic Hand is a mechanism designed to place-shift globs of condiments—leaving them completely unchanged and with no trail of residue. The
demo, which is sure to elicit a collective “whoa” from viewers, has received more than 1.6 million views on YouTube. Those able to navigate its manufacturer’s
website—it’s entirely in Japanese—will discover a whole range of food-gadget porn. As for its practical uses, possibilities are unlimited: un-buttering toast, aiding in nightclub cleanup, cake decorating. But at 70,000 Yen ($850), it remains to be seen which factions of the Western market will become early adopters.
Cornucopia:
Cornucopia is not one singular device, but rather a series of patent-pending gadgets developed by MIT’s
Marcelo Coelho. The family of four includes the Digital Chocolatier, the Digital Fabricator, the Robotic Chef, and the Virtuoso Mixer. Each reflects an increasingly clear market interest in personalizing food creations. The Digital Chocolatier, for instance, is a user-friendly interface through which confectionary crafters can seamlessly design and assemble unique candy. Meanwhile, The Robotic Chef has dual-function capabilities that can physically and chemically transform edibles. For example, a food can be carved and seasoned, or compressed and cooked, simultaneously. Until these products hit the market, sci-fi gastronomes can drool with anticipation at the
descriptions.
