In a recent feature Shelley Solheim writes about the development of technology in the direction of culinary industry. Shelley speaks with Dave Arnold director of culinary technology for the French Culinary Institute in New York City, to get a deep insight on culinary technology. As per Dave:
There is a big movement for chefs to use more and more technology, not only in terms of new equipment but in the form of ingredients.
These technologies target in maintaining the flavor of the food by different devices used for temperature controls and sous vide. The culinary technology has also developed gums and enzymes for the stability of food items, for increasing their quality and also to aid in the production of the food.
As per Arnold:
There are many food technologists and food scientists who have had technologies, ideas, procedures and ingredients under their belt for many years, but there has not been a pipeline between them and chefs. What we can do is parse out for chefs what will be good for them, go and find it in the industrial world, and help them apply it. If we can find some new gum or gel that will produce a particular effect in a sauce we’ll do it.
The chefs want to reduce the time spent in the kitchen in doing the basic preparation before starting with the wok on the fire and then about retaining or enhancing the flavor in the process of cooking.
