Wilson Rothman from MSNBC produced this great segment about the connection of science and the kitchen. The video features the symbiosis of Chef Grant Achatz at Alinea Restaurant in Chicago and PolyScience Culinary Technology. It gives some insights into Chef Achatz’ approach, the PolyScience factory and Philip Preston’s kitchen laboratory. Below are some of the snapshots of the clip. If you have some patience for advertising clips you can see the video here.
Sous Vide Professional at Alinea Restaurant
The Anti-Griddle in action at Alinea kitchen
PolyScience factory in Niles, Illinois
Sous Vide Professionals are manufactured in sunny Niles, Illinois
Behind the scenes...
Philip Preston's garage is the place where the first Frankenstein versions of new cooking equipment are developed. Some fail, some make it...
The new PolyScience Sonicprep™
The probe of the Sonicprep™ applies 20,000 cycles of high-frequency ultrasonic waves per second to liquids.
Sonicprep™ emulsions are produced in less than 90 seconds and stable for days without any emulsifying agent
Homemade Calvados is infused with whisky barrel wood chips. The Sonicprep™ simulates 2 year barrel aging in 2 minutes
The Snowmachine... it can produce strawberry-flavored snow. It just doesn't do it fast enough yet for a restaurant.
