This dish is packed with earthy flavors and aromas! Multiple molecular gastronomy techniques are applied to enhance the flavors, textures and presentation. An innovative glass plate is used to present the dish with oak moss dry ice vapor to stimulate the senses of the diner and create a dramatic presentation.
Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chefs Grant Achatz, Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice “vapor”.
The Super Aladin smoker is a heavy duty hand held food smoker used in molecular gastronomy that allows you to aromatize the wood smoke with your favorite herbs or spices by heating them gently without burning them.
Vaporization is a technique applied by molecular gastronomy Chef Grant Achatz and others to bring sensory experiences to diners and to aromatize food. A vaporizer gently releases delicate scents and aromas by controlled heating without imparting bitter or unpleasant flavors. It can be used to fill a pillow with aroma that is released during the meal, aromatize food, infuse liquids and even fill bubbles with aroma vapor!