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Jet City Gastrophysics

~ Exploring Modernist Cuisine in the Northwest

Jet City Gastrophysics

Category Archives: homogenization

The Price Of Cooking Modernist Cuisine, Part IV: More Gadgets, Ingredients and Resources

17 Friday May 2013

Posted by jethro in blow shit up, cookbook, cooling, homogenization, hyrocolloids, marination, sous vide, vacuum sealing

≈ 1 Comment

Tags

blast chiller, cookbook, Crucial Detail, food additives, MAPP flame, meat tumbler, Modernist Cuisine, plateware, rotor-stator homogenizer, Thermomix

By far the most popular post on this site is The Price Of Cooking Modernist Cuisine, Part I: Tools And Gadgets. Along with Part II: Food Additives and Part III: Cookbooks and Other Resources, they provide a handy compendium of what’s available (and affordable) for the home cook to delve into Modernist Cuisine.  It’s been a couple of years since they were posted however, and there are other gadgets, ingredients and whatnot I’ve collected since then that can be added to the list.  Therefore, let’s take a look at other things you can use to create cool funky food in your kitchen.

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Rotary Evaporation In The Emerald City

10 Friday Feb 2012

Posted by jethro in homogenization, rotary evaporation

≈ 3 Comments

Tags

Thai chili peppers, vodka

Buchi Rotary Evaporator

My old band mate was telling me about this guy he knew who is really into the same kind of cooking I’m into and that I should get in contact with him.  I was caught up in other things and forgot about it.  Last month, this guy, who we will now call Chris, contacted me and suggested we meet and talk food.  It turned out that indeed, Seattle had yet another home cook passionate about Modernist Cuisine.  He has a centrifuge, a liquid nitrogen dewar, immersion circulators, chamber vacuum sealers, the works.  Plus, something I don’t have: a rotary evaporator.  A chance for distillation?  Yes, let’s do this.

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Ultrasonic Cell Disruption, aka The Really New Cookery

06 Friday Jan 2012

Posted by jethro in emulsions, homogenization

≈ 9 Comments

Tags

cavitation, degassing, infusion, PBR, Polyscience, rapid barrel-aging, sonication, SonicPrep, ultrasonic

No Really, We're Cooking.

No Really, We're Cooking.

A while back I got this email in my inbox:

From: Scott Heimendinger
Date: Wed, Jul 6, 2011 at 12:47 PM
Subject: Sonicprep
To: Eric Rivera, Jeth Rollins Odom

Coming in a week or two for testing.  I should have it for 2 weeks.  Set phasers to KILL.

-Scott

The chance to play around with the Polyscience SonicPrep? Nice!  It took a little while longer to get the thing to Seattle (apparently Ideas In Food had it before us – how cool is that?), but it finally made it and Scott and I descended upon it to see what this new fangled contraption could do (Eric, alas, had already moved to Chicago by the time it arrived).

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