3D printers: ready to eat them
XXI century gastronomy is not only about cooking, but also about looking for new attractive and useful ways to do so. One of the latest cooking trends is based on 3D printers’ technology. These machines allow to print 3D objects, in this case food, with a previous chosen design through a computer. The process followed by a prototype of such technology consists in preparing previously the food (for example, chop it, boil it or mash it, if necessary) and introducing it in capsules, in order to transform it into the “ink” to print our recipes. This method provides many options when creating new recipes with any kind of ingredients, even with Joselito Spanish acorn-fed ham.
Actually conceived for people with problems when chewing, it has also been crafted in order to prepare healthy food in a quick and easy way, without turning to pre-cooked or frozen meals. The products used for “printing” these recipes are natural, they can be bought in supermarkets and they do not need to have been treated with any preservative to be cooked with this device. In addition, the texture of the food prepared with this machine makes it so easy to create surprisingly beautiful presentations.
This is a new technology that will also enable the combination and development of new textures, which is a desire and aspiration of many of the best world’s chefs. For example, Ferran Adrià shows this hope with the recipe specially created for Joselito LAB: Joselito consommé gelée, set with gelatin, in which he transforms the classic consommé texture into a surprising gelée. We will see in a near future these 3D printers’ haul and development and whether they eventually succeed when trying to be a common household appliance in our kitchen.