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He asked a friend to come up with such a
cooking method that dry meat as a result became
juicy and soft. At the same time, the aforemen-
tioned chef, Georges Praloux, was pondering how
to preserve priceless fat during the preparation of
foie gras. Thus, the same stunning idea simultane-
ously struck two people: both chefs thought of
packing the product in a vacuum, lowering it into
water of the required temperature and simmering
there for a long time. Specifically, who was the first
is not clear. But I think this is not important, what
is important is the result.

Low Temperatures Bring out Flavors

In the drink “Flower yuzu” is based on a citric
syrup, spices and various herbs. Even when I was
only thinking about creating this syrup, I understood
that it does not make sense to cook it at high tem-
peratures, it will not be tasty. This is primarily due
to the rapid extraction of certain ingredients at high
temperatures. Here, as in the case of coffee, the
longer you dissolve the substances from it, the more
likely it is to boil everything that is in it, so at the
end we will only have bitterness. That is why we
make coffee according to a specific recipe and at a
certain temperature not higher than 96°C. If we
prepare it at high temperature, then this is fraught
with bitterness in the first place, and we will lose all
the taste and aroma component. Suvid solved this
problem perfectly. With it, we can afford to slowly
prepare any sauce at low temperatures for a vivid
palette of flavors. This technique takes longer but it
allows you to get the maximum taste from the prod-
ucts used. Drinks prepared with such sauces are very
bright and unique.

Taking Soul from the Body

More recently, the coffee industry began using
expensive laboratory equipment, one of which is a
rotary evaporator. A rotary evaporator was first used
by the American biochemist Liman Craig in 1950, The coffee industry is quite
after which almost immediately modifications have
been proposed and design of it was improved. In young, and it is clear that
1957, Walter Buchi from Basel launched the first
commercial copy of a rotary evaporator. In the restaurants and bars are
early 1960s, a rotary evaporator became a common
examples for us in many ways.
tool in chemical laboratories. Photo / Nathan Dumlao

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