A new spin on cooking.

• Autores: W.Wayt Gibbs, Nathan Myhrvold
• Localización: Scientific American, ISSN 0036-8733, Vol. 304, Nº. 3, 2011, págs. 23-23
• Idioma: inglés
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• Resumen

  • The article discusses the use of centrifuges in cooking by U.S. chefs at expensive restaurants. Topics include a brief overview of the advantages of centrifuges in cooking, such as the separation of liquids and solids in purees, why chefs find them useful, such as the reduction in cook time, and the various way chefs use centrifuges, such as in making a consommé.