The Pinncale Of Culinary Technology: Cheese & Scallion Rocketships

03 Mar 2011 by Jasmine Stone in Culture, Food, Tech/Sci, Very Cool, Vibe, World

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Well, I’m pretty proud of that headline. Cornell University and the French Culinary Institute have developed a food printer that runs off puree and spits out sculptures – like rocketships made of gouda and scallions. And now we can have coconut sans awful coconut texture.

The collaborative project, named Fab@Home looks impressive beyond the initial urge to make quiche in the shape of nation states; gourmet chefs have far finer control of meal texture and consistency with the food printer – says David Arnold, director of culinary technology at the French Culinary Institute:

“I can imagine creating really interesting textures using meat with the same technique. Imagine [a food] almost like a meatloaf that absorbs sauce like a sponge. That is cool — much cooler to me than printing some ersatz steak.”

I mean I could totally go for ersatz steak, but his meatloaf thing sounds cool too.

[CBC]

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