Dr. Brian Nummer PhD


Tag: molecular gastronomy

Rotary Evaporator (distillation) in the restaurant or retail kitchen

Molecular gastronomy combines artistic culinary experiences and passion with the scientific and technical foundations of food science.  Freeze-drying various foods is one of the methods currently being explored by these cutting edge chefs.  Another is the rotary evaporation (concentration) of food essences. The rotovap can be used for two purposes: 1) concentrate non-volatile components in […]