"When the sous-chef is an inkjet"
quinta-feira, fevereiro 03, 2005
A Chicago chef makes sushi with an inkjet printer, part of his endeavor to bring technology into the kitchen in new ways.
Homaro Cantu's maki look a lot like the sushi rolls served at other upscale restaurants: pristine, coin-size disks stuffed with lumps of fresh crab and rice and wrapped in shiny nori. They also taste like sushi, deliciously fishy and seaweedy.
But the sushi made by Cantu, the 28-year-old executive chef at Moto in Chicago, often contains no fish. It is prepared on a Canon i560 inkjet printer rather than a cutting board. He prints images of maki on pieces of edible paper made of soybeans and cornstarch, using organic, food-based inks of his own concoction. He then flavors the back of the paper, which is ordinarily used to put images onto birthday cakes, with powdered soy and seaweed seasonings.
[ler mais aqui]
Publicado por Manuel 16:44:00
1 Comment:
Subscrever:
Enviar feedback (Atom)
"taste" good?