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]
