Chefs Achieve More with Innovative Evaporator
Genevac, now part of SP Scientific, a world leader in centrifugal evaporator and sample concentrator technology is the creator of the Rocket, a sophisticated evaporator used by restaurants to get the most from their ingredients (among other applications). Evaporators are just one of the types of scientific equipment that are appearing in Michelin-starred restaurants, you can also find water baths, dehydration and freeze dryers, all of which have become the basic tools of “molecular gastronomy.” Molecular gastronomy has become increasingly popular in recent years, celebrity chefs around the world have embraced the use of scientific instruments to push the boundaries of cooking to new limits.
Tastes and textures that were impossible with traditional methods of cooking, have become achievable using high precision machines like the Genevac Rocket. Most evaporators are designed for use with small amounts of liquids, meaning even making small concentrations may take days. This is impractical for busy restaurants. The Rocket on the other hand can quickly reduce litres of liquid into millilitres of concentrate. Its innovative low-temperature steam system allows the Rocket to achieve this in just a few short hours.
Centrifugal evaporation helps chefs to preserve the subtle flavors of diverse ingredients like cucumber and beetroot, to create tasteful and refined culinary creations. Daniel Clifford, head chef at the Michelin-starred Midsummer House, Cambridge, UK, is particularly enthused about working with the Rocket. He says, “We are still learning with the Rocket Evaporator and testing lots of products on it, It really is so much fun for our chefs to taste the clarity of ingredients and see how pure we can make the flavours.”