by Dave Arnold Good news! I’ve found a home friendly centrifuge, the Champion E-33 from Ample Scientific. Dunno why you’d want a centrifuge? See my posts here, here, here, and here; or read Modernist Cuisine. The Good: It costs a shade more than $150 brand-new and is available on amazon.com ,shipped free with a prime […]
by Dave Arnold Centrifuges spin quickly, using centrifugal force to separate mixtures based on density: separating lighter oil from heavier nut solids, for instance, or separating clear delicious juice from heavier pulp. Don’t have a centrifuge yet? What are you waiting for? It is the must-have kitchen gadget from 6 years in the future. If […]
posted by Dave Arnold The weather’s getting chilly again, so L’Ecole (The FCI’s restaurant) asked me to start thinking about this year’s crop of Red Hot Poker drinks. (If you don’t know about the poker and our modern take on 18th century drinks, look here.) I brainstormed with Alexis Kahn, who, along with many other duties,  runs L’Ecole’s beverage program. She […]
Posted by Mindy Lvoff While I was in LA a few weeks ago, I checked in with Dave by phone and he asked how close I was to San Jose… Â It turns out that he had purchased yet another centrifuge and wondered whether or not I wanted to pick it up and fly it home. […]
Posted by Mindy Lvoff Our first problem with our “new” centrifuge: no cups to centrifuge product in. We ordered bottles, only to find that they didn’t fit our centrifuge. After calling to exchange them, we were still chomping at the bit—Dave wanted to centrifuge and he wanted to centrifuge now. One of our interns, Ricardo […]
