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Interested in cooking like the best restaurant in America? Gourmet magazine rated Chicago, Illinois restaurant Alinea the best restaurant in America in 2006 with the accomplishment of implementing cooking and science together to form extraordinary dishes. That same year Grant Achatz and his Volcano Vaporizer cooking techniques were nominated for a James Beard award. The James Beard award is as chefs say, “the Oscars of the food world,” So it is truly an honor to even be nominated.
Storz & Bickel, designer of the Volcano Vaporizer, had head chef of Alinea, Grant Achatz, show exactly how to use the Volcano Vaporizer’s patented technology to cook with.
The VOLCANO vaporizer enables you to explore the benefits of pure flavor and the world of aroma in new and exciting ways. Hypermodern cooking advocates unique methods to extract, refine, and purify aroma from it's raw source. The VOLCANO vaporizer is the premiere tool to enhance the delicate balance of flavors desired in avant garde cuisine.
The VOLCANO vaporizer's advantage is that it gently releases delicate scents and aromas without imparting bitter or unpleasant flavors. Flavoring food with pure aromatic vapour is known as "aromatization." The wide temperature range of the VOLCANO vaporizer allows the user to adjust the specific temperature in order to release aroma in a precisely controlled manner.
The most common culinary vaporization method is to flavor food with aroma produced by the VOLCANO vaporizer. A tasty example of a dish enhanced with a pure aroma is crab meat aromatized with thyme. The food is placed into an oven bag and the purified aroma fills the bag. While gently cooking in the oven, the aroma will permeate the food.
The aroma is generated with the VOLCANO and captured under a bell-shaped cover. When the food is presented to the table the cover is lifted and aroma will disperse. The resulting aromatic vapors are used in the modern kitchen to tease the gustatory nerves and to inspire the sense of taste of connoisseurs.
This technique is used to create an ambient aroma while the guest is enjoying the meal. The idea is to slowly deliver aromas during the meal and enwrap the connoisseur in flavor. The VOLCANO vaporizer is used to inflate an oven bag "pillow" that serves as the aroma dispenser. Once the pillow has filled, seal the bag to keep the vapor inside. Before serving the food, pierce the pillow with tiny holes. Place the pillow underneath the plate and serve at the table. The aroma will slowly disperse during the meal and create an ambiance of aroma. Grant Achatz describes the technique in his book "Alinea" using lavender flowers for his pillow.