Gastronomy and culinary technology | Food Service Magazine

The revolution in gastronomy leaves us with a significant sample of the advances in hospitality technology of the XNUMXst century

La revolution Technology has invaded all areas of people’s daily lives, and gastronomy and food have not been left behind. In the different aspects of the kitchen, the fruits of prolonged research in this field are being obtained, many times in the form of tools that facilitate the control of ingredients and culinary processes, making life between stoves easier. The Internet of Things, the countless applications that can be installed on mobiles, tablets and computers, and other innovations have undoubtedly given a new dimension to the world of cooking.

Here are just a few of the technological advances that have made cooking much easier and delightful to diners, and from which nutrition and diet can take great advantage.

The molecular kitchen

This is, without a doubt, the most striking revolution at the gastronomic level. Show that playing with physics and chemistry it is possible to reconvert flavors and textures, resulting in endless new experiences on the palate that stimulate gastronomic leisure. A whole laboratory representation with the enormous possibilities that science and food ingredients give.

The cutting board of the future

South Korean Jaewan Jeong has designed a device designed to cut food on it without damaging the countertops, behaving in parallel as a kitchen assistant who points out the exact point where the cut should take place and the precise amount for the dish to be made, apart from informing about its nutritional contributions. In addition, it is capable of suggest recipes detailed so that cooking is easier and more efficient.

The use of liquid nitrogen

Nitrogen, whose boiling point is minus 196 degrees (which means that at that temperature it is liquid), is the star guest of the futuristic kitchen for its incomparable cooling capacity, ideal for conserve fruits and vegetables keeping their properties impeccable. It even makes it possible to freeze alcohols destined to be used as raw material to innovate with textures and flavors, as well as freeze and dry by cold dehydration Oil.

Food sensors

These devices track the presence of chemicals, potentially toxic and reasonably common in food, such as pesticides in plant products and antibiotics in animal products. With a meager sample of food they are able to detect its presence, giving the result in a few moments.

Foam assemblers

A modified cream whipper is capable of transforming any mixture of ingredients into a foam, whatever their state and condition, based on nitrogen monoxide in capsules that, in addition to making the use of emulsifiers, fats or egg white unnecessary, respects the bouquet of the mixture made.

3D printers

Devices that act as ingredient mixers whose result is printed, normally contemplating the execution of a culinary processing later. Elaborate and create in a single gadget, in the form of a food printer

It is ideal for making cookies, crepes and desserts with endless shapes and possibilities.