More new kitchen tech

http://www.thefoodloop.com/about/

Thefoodloop is a silicone pulltab "cable tie" thingy, priced at $15.00 for six, and resistant to 675F.

Cool, looks reasonably useful for roasts, various rolled filled dishes... now if only someone could come up with an edible version, that would become tender about the time the food glues itself together, or perhaps edible thread for sewing up chiles rellenos, tacos, etc.?

I really want to meet the guy who thought: "You know, this piece of string just isn't meeting my needs. I think I can improve on it."

Well, truly, I can think of a few good reasons for using them:

• Dishwasher safe -- how clean is your string?
• Reusable - no landfill waste (but eventually you'll be throwing out these indestructable bands)
• Won't burn -- I could probably deep fry or broil without the string burning

JoelF wrote:

• Dishwasher safe -- how clean is your string?
• Reusable - no landfill waste (but eventually you'll be throwing out these indestructable bands)
• Won't burn -- I could probably deep fry or broil without the string burning

Well, my string is perfectly clean, made of cotton so it's biodegradable, and it can probably stand up to direct flame heat better than this stuff:

their website wrote: * *DO NOT place the food loop™ directly on an electric burner, gas flame or grill.
* *DO NOT let the food loop™ end hang over the pan edge onto a gas or electric burner.
* *DO NOT use any sharp objects to unloop or loosen the food loop™
* *DO NOT grab the food loop™ while cooking, loops become HOT.
* *DO NOT lift food using the food loop™,especially heavier foods, it may come un-cinched.
* *DO NOT place the food loop™ too close to broiler, or allow to scorch on stove top.

Do not taunt the food loop.

My string has a lot fewer rules too.

JoelF wrote:now if only someone could come up with an edible version, that would become tender about the time the food glues itself together

For some applications that don't require too much tension, caul fat is a very useful glue and also serves to baste the contents. I used it recently for a stuffed butterflied pork loin, but I did cheat and used some twine also.

Bill/SFNM

How about this? There are so many things I could say about this... but I am trying to keep this PG-13... =)

CrazyC wrote:How about this? There are so many things I could say about this... but I am trying to keep this PG-13... =)

Oh my yes!! If you listen to the video it's one snort after another.

This isn't just a pretty shape

I'm trying to remember what it reminds me of. Was there some sort of paint product with a ball bearing in it that you had to shake up like that? fingernail polish? It will come to me.

Spray paint normally uses a ball bearing in the can to facilitate mixing.

There is even a TOPIC with discussion on the Jamie Oliver website. It gets bashed worse than the peppercorns.

JoelF wrote:now if only someone could come up with an edible version, that would become tender about the time the food glues itself together

http://www.activatg.com/

http://www.emg.nl/en/prfitem.asp?id=5649

LAZ,

Basically pretty scary. But not w/o their own little ironies, these high tech encounters. Reading through the "case studies" page on the NL firm, one finds:

"3M
How we developed an internet-based PR pipeline management tool for 3M Industrial Adhesives and Tapes Europe which facilitated a totally cohesive approach.."

Well, duh. I can't see an adhesive company needing anything OTHER than a "cohesive approach". Eh?

Geo

Geo wrote:Basically pretty scary.

Some fairly high-end chefs are using these products.

http://www.msnbc.msn.com/id/6915287

If they're not in use now at Moto or Alinea, I imagine they will be soon.

Well, that explains one puzzler. The grocery ads come out on Saturday in Montreal. A couple of the local chains are advertizing today a tournedos of chicken--a traditionally-sized, -shaped, etc. , puck but with no visible means of support. Taking your refs, I went back and looked at one of the pix, and there, lo! and behold, was almost exactly the same tournedo(s).

So, yeah, it looks like we've got this stuff in our future, Major Big Time.

On the one hand, I'm sort of mildly, excitedly curious to see what the Lads & Lasses in the cuisiner will invent for us.

On the other hand, I find it rather tiresome. Just like I do in the wine biz. I've been a winemaker amateur/pro since forever. I've visited a couple of fine Quebec vignerons in the past couple of weeks, drunk a whole bunch of wine, and talked the talk. There are high techie gizmos, techniques, and processes now on the market that can, to a greater or lesser degree, make irrelevant the terroir of the grape/wine. Or even the varietal, for that matter.

In the end, I find myself becoming more and more disengaged from contemporary winemaking. I mean, hey, who cares? Buy the damn enological tannin, add as directed by the lab, and sell the crap out of the resulting 'product.' At 1.5% residual sugar, natch.

My day job is observing science and technology, scientists and technologists. I love it.

But I'm profoundly uneasy about what it's doing to the non-day-job, rest of my life.

Geo

David Leite gives a positive review to The Food Loop.

I remain skeptical.

Best,
Michael

Kitchen of the Future: Smart and Fast but Not Much Fun

https://www.nytimes.com/2017/10/13/dini ... ctionfront