Devices and Techniques at Madrid Fusion International Congress
As we have been talking about, tomorrow is starting Madrid Fusion International Congress.
The entire program is impressive, today we will discuss the apparatus and techniques section scheduled for tomorrow midday and explained by Elena Arzak, Sergio and Javier Torres, Joan Roca and Dani García.
Last Friday, we published a video where Juan Mari Arzak explained the difference between lyophilization and dehydration. Find below the rest of techniques to be discussed tomorrow.
- Gastrovac: The Gastrovac is a compact appliance for cooking and impregnating in a vacuum. It is patented in over 160 countries and developed with the Universidad Politécnica de Valencia and the cooks Javier Andrés (La Sucursal Restaurant, Valencia) and Sergio Torres (El Rodat Restaurant, Jávea). It functions as follows: by creating an artificial low pressure, oxygen-free atmosphere, the Gastrovac considerably reduces cooking and frying temperatures, maintaining the texture, colour and nutrients of the food. Moreover, the Gastrovac creates the “sponge effect”: when the atmospheric pressure is restored, the food absorbs the liquid around it, allowing infinite combinations of foods and flavours.
- Rotaval: An instrument that uses the technique of distillation of solids at low temperatures using a vacuum pump. Developed in conjunction with the cook Joan Roca (El Celler de Can Roca) and Alicia Foundation (Food and Science) from the rotary evaporator, used in chemical laboratories, the Rotaval allows the distillation of any type of product be it liquid or solid, provided it is humid, which means it allows capture the purest aromas and essences of almost everything to the point of being used to impregnate products with hints of sand and sea. Its applications are numerous. It can be used for the extraction of alcohol from alcoholic beverages obtaining an excellent spirit, for reductions in avoiding cooking and its oxidation product, to make cooking at reflux liquid to impregnate some solid products or to make jams that perfecty preserve the original taste.
- Liquid nitrogen is a technique developed by Chef Dani Garcia to enter into a texture different flavors. We can see his own explanation in the following video demonstration:
