Experimental home cooks can try aping the cooking techniques of some of the best modernist kitchens with this new home centrifuge.
The Spinzall is the creation of culinary scientist Dan Arnold and his team at Booker and Dax, and is roughly the size of a food processor – many centrifuges in professional kitchens have until now been huge, hulking machines and completely impractical for the home or bar.
The home centrifuge works by separating whatever is in it based on density, so separating fats and starches for example, allowing you to identify and obtain the true essence of an ingredient’s flavour – a herb oil perhaps – and impart it into something else entirely if you like! Or you could use it to churn butter in a matter of minutes.
This serious bit of kit doesn’t come cheap: the Spinzall is available for pre-order (expected delivery summer 2017) for $699 from the Modernist Pantry. It’s time to unleash the mad hungry scientist in you and give the likes of Heston Blumenthal and Wylie Dufresne a run for their money.
Watch how it works below.
Via Food and Wine
— Dave Arnold (@CookingIssues) November 22, 2016