by • February 29, 2016 • No Comments
Media caption”Creativity is shaped by what advancement can do,” says Paco PerezPaco Perez is experimenting. The chef has won sat any timeal Michelin stars for his restaurants. At one of them, La Enoteca at the Hotel Arts in Barcelona, he is occupied creating a new dish.
He places a plate within a strange-looking machine that looks a bit like a sizeable microwave oven. He touches the controls, and a few minutes later, removes the plate, that is now decorated with a delicate, flower-like turn it into.
Next he adds extra
ingredients: caviar, sea-urchins, hollandaise sauce, egg, and a “foam” of carrot.
He calls his creation “Sea Coral”. “It’s as if we were on the sea floor,” he explains. “We see a coral with sea urchins on it – and so when we eat, we discover all the profundity of the sea and its iodine flavours”.
The centrepiece of the dish, the “coral,” is turn it intod of a seafood puree in an intricate turn it into that may have been incredibly complex to turn it into by hand. But it has been piped on to the plate by a new kind of 3D printing device.
Mr Perez is pleased with the results and the capabilities of the machine.
“It’s quite informative what today’s advancement is contributing to gastronomy” he says. “Creativity is shaped by what advancement can do”.
Image caption 3D printing empowers chefs to turn it into precisely the same turn it into numerous times
Image caption The specialised machines can print anything of mashed potato to chocolate The machine he is via is called Foodini, and is turn it intod by Natural Machines, a new company based only a few miles away of La Enoteca.
Barcelona is pretty a fitting place for a business attempting to bring satisfactory dining and advancement together. It’s located in Catalonia, a part of Spain renowned for culinary excellence. Celebrated chefs of the region, such as Ferran Adria (who Paco Perez trained and worked with), are famous for pushing the boundaries of gastronomy at any time extra
Elaborate turn it intos
Unlike a few other food-capable 3D printing devices, the Foodini device has been turn it intoed of the begin to be a specialised food-printing machine.
It can print with a quite wide range of foods, of mashed potato to chocolate. Ingredients are placed in stainless steel capsules, that are reusable.
With suitable ingredients the machine is capable of printing structures sat any timeal centimetres high, producing possible a few quite elaborate 3D turn it intos.
It is in addition a so-called “internet of things” appliance – that means that it can be connected to the internet, and recipes and turn it intos can be uploaded of anywhere.
Image caption Lynette Kucsma says 3D printing empowers chefs to turn it into dishes that they mayn’t do by hand Natural Machines co-founder Lynette Kucsma says they have had a lot of interest of top chefs for two main reasons.
One is customisation, allowing the creation of dishes that are only not possible to manufacture by hand.
“The other reason is automation”, she says. “Imagine you require to print breadsticks in the shape of tree branches for a hundred individuals sitting that evening. Rather than food piping it or doing that by hand, you can automatize
it with a 3D food printing device”.
Other chefs apart of Mr Perez are experimenting with this new technique. Mateo Blanch of La Boscana in Lleida in Spain has been working with a 3D printing device turn it intod by a Dutch firm, By Flow. He told the International Business Times last year that “it has alterd the way I work with food…. I am capable of a level of precision that may nat any time have been possible preceding”.
And in the USA, 3D printing device manufacturer 3D Systems has been collaborating with the Culinary Institute of America on a few ambitious projects.
Suppliers of 3D food printing devices are optimistic that the devices can soon become common in top pro kitchens.
But for Ms Kucsma the world of haute cuisine is only the begin.
She foresees a expanding consumer market for 3D printing devices: “as individuals see it coming into restaurants and … begin becoming acquainted with eating 3D printed food and knowing that it is turn it intod with fresh, real ingredients, that is when the mind alter begins to happen” she says.
Image caption “Creativity is shaped by what advancement can do,” says Mr Perez Howat any time Ms Kucsma says that there’s an extra
showcase that may alter the appeal of these products: the ability to cook.
She says that the existing Foodini machine “can heat the individual food capsules to do things like keeping chocolate at a great melting point” – but for next models they are working to add the ability to cook. Market research suggests that this may quite assist the products to become mainstream.
Ms Kucsma says the pro market is most likely to be less interested in printing devices that can cook as well as print food, since they have most other means of cooking at their disposal. The main appeal of the machines can be their ability to customise and turn it into dishes nat any time preceding possible.
But despite all the creative possibilities that manufacturers of these devices say they have to contribute, isn’t there a danger that they can instead stifle creativity? If a machine combined with desktop software is doing all the work, where is there room for the magic, human touch of the gifted chef?
Mr Perez dismisses such concerns: “In its day, traditional food was the avant garde. The individuals who cooked it may use a blender, or a microwave, an oven, a heat lamp…You see, tradition is advancement – and always has been. In moving forwards, advancement can always be present.”
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