Modern Development in Equipment and Technology (Sous Vide Cooking & Molecular Gastronomy)

In recent decades, advancements in equipment and technology have further transformed the culinary landscape. Here are a few examples:

Sous Vide Cooking: Sous vide is a cooking technique that involves vacuum-sealing food in a bag and cooking it at a precise temperature in a water bath. This method allows for precise control over cooking temperatures, resulting in tender, flavorful dishes. Sous vide machines and immersion circulators are examples of modern equipment used for this cooking technique.

Molecular Gastronomy: Molecular gastronomy is a scientific approach to cooking that explores the physical and chemical transformations of ingredients. It involves using tools like liquid nitrogen, spherification, and emulsifiers to create unique textures and presentations. Modern equipment like rotary evaporators and centrifuges are utilized in molecular gastronomy.