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Hypermodern Cooking with the Volcano Vaporizer

The Volcano Vaporizer is the newest appliance to enter the kitchens of some of the world'ss most renowned restaurants. Chefs have discovered that the Volcano Vaporizer is the premier instrument for enhancing the delicate balance of flavors in cuisine using aroma vapor, said Darren Romar, a representative from Vaporizeit, a Storz and Bickel wholesaler.

According to Romar, Aromatization is the process of using vapor to add flavor or aroma to food. He said that the Volcano produces the purest vapors while minimizing any bitter or unpleasant flavors, and that it gently releases aromas and scents from a wide array of spices, potpourri style plant materials, or incenses.

Steve Steinberg, another Vaporiziet representative, said, The Volcano releases the pure aromatic essence of the spice or other essential oils or plant materials which can potentially be used for a wide variety of applications from flavoring foods to creating aromas for ambience. The unique feature of the Volcano in these applications is the purity of vapor transferred. Material is never burned, it is vaporzed, and other devices can'st produce the same level of purity.

Steve demonstrated various methods. Spice-laden vapor fills a bag fresh off the Volcano, and then the food is placed into the bag, sealed and cooked. A method known as cooking with oven hose. A tasty example of a dish enhanced with a pure aroma is crab meat aromatized with thyme.

Another method was demonstrated recently at the San Francisco Fancy Foods show by Storz and Bickel representatives. They used a large bell shaped cover which is placed over the food after vapor is dispersed under the cover. This presentation uses the Volcano to simply supply an initial aroma for the patron as the cover is lifted from the plate when the dish is served to the customer. Properly done, the vapor teases and then adds to the initial presentation experience.

Finally, the Aroma Pillow is a technique made famous at the restaurant Alinea in Chicago. Steve explained the process, The bag is filled with vapor from the Volcano and the chef places the dish directly on the pillow. Just as the meal is served, small wholes are poked in the pillow. As the customer enjoys, the aroma from the pillow is slowly dispersed through the tiny holes adding an aroma experience that lasts throughout the meal.

Grant Achatz describes the technique in his book 'sAlinea's using lavender flowers for his pillow. Famous chefs of the molecular gastronomy movement use the Volcano. So called molecular chefs are on the cutting edge of the food world. Some have discovered that the Volcano ads a new dimension to cuisine.

For more information visit us at www.vaporizeit.com or call 1-800-659-8731.

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