The Cooking Lab at Intellectual Ventures in Bellevue. One small corner of a 30,000 foot space.
iSi Whipper and Pepper Mill
Hundreds of objects were cut in half like this in order to display their inner workings.
You can see the stirrer and the magnetron in this cross section, along with a bag of popcorn (each kernel was meticulously glued into place).
The Traditional Pantry
Spices and dried herbs sit right next to...
The Modernist Pantry
...gelling agents, emulsifiers, thickeners, and other such fun things.
The Water Jet Cutter
David Chang looks on coolly at a machine capable of cutting pretty much anything with a high powered water jet infused with a fine grit.
The Water Circulator
A circulator from Polyscience designed to maintain a water bath temperature to within a tenth of a degree. The ping pong balls floating on top serve as an insulator, helping the bath to maintain its temperature.
A plate of monkfish liver torchon, cooked in the water bath.
A Rotary Evaporator
A rotary evaporator is used for low-temperature distillation. The idea is that by applying a vacuum to a liquid, it will evaporate at very low temperatures, allowing you to extract different compounds without cooking them. Remarkably pure flavors are the result.
A Cold Hot Line
No gas burners here—everything is cooked on portable induction cooktops which heat metal by creating an alternating electromagnetic field. The field induces an alternating current in the metal in the pan, which subsequently heats up via resistance. It's fast, energy efficient, and keeps the kitchen cool.
Vegetables being plated for a dish of rare beef stew.
To maximize crispness and to aid in even cooking, the legs of the chicken are outstretched and the skin allowed to dry for several days, just like a Peking duck.
The breast meat is extraordinarily moist, and the paper-thin crisp skin melts in your mouth.
A high powered mounted homogenizer easily emulsifies fats and liquids into stable, creamy mixtures. The head has a unique shearing action that I'm hoping will find its way to handheld burr blenders soon.
Yeah, they've got one too.
Looks like the office pups have got some competition.
There's really no reason this slide is here, other than the fact that these hazelnut and chocolate-coated balls of frozen foie gras terrine are incredibly good.
Nathan Presents a Dish
Michael Laiskonis, Michael Voltaggio, Karl Vennes, and Waylnn Lucas, Dana Cowin, and Anne Haerle look on as Nathan Myhrvold explains the next course.
A savory mushroom foam is dispensed on top of an intense consommé. Once of the many uses for the iSi whipper.