Centrifugal Evaporation Aids Quest for Culinary Perfection

摘要

At the renowned Midsummer House Restaurant in Cambridge, UK, the chefs have been experimenting with centrifugal evaporation, using the Genevac Rocket evaporator. Using the centrifugal evaporation technique. Midsummer House chefs are taking large volumes of liquid and concentrating them down. These concentrates can be used to increase the depth of flavour of sauces or stocks or to create unique flavour combinations At Midsummer House, Head Chef Daniel Clifford's cooking has a modern-focus which is underpinned by classical French technique. It is increasingly common to find scientific equipment in the kitchens of Michelin-starred restaurants: liquid nitrogen, water baths, dehydration and freeze dryers enable modern chefs to experiment with taste and texture in ways that were previously impossible. But while technological theatre can make a meal into a show-stopper, the success of every dish ultimately depends on its flavours.