« 99% Yield? That, Friends, Is Deception |
| Things I Won't Work With: Nitrotetrazole Oxides »
November 15, 2010
Kitchen Chemistry Gear
I (and other chemists) have been talking for years about the connections between organic chemistry and cooking. The usual saying is that you should never trust the lab work of an organic chemist who's hopeless in the kitchen. I agree with that one - I've known good chemists who don't cook (among them, a colleague in grad school who used his oven as a filing cabinet), but I don't think I've ever known one who can't.
Well, the techno-culinary fashion in recent years is blurring the line even more, from the other direction. Check out this web site from the Kohler people, makers of sinks, faucets, and the like. Vacuum apparatus is available for you to experiment with sous vide techniques at home - and if you scroll down, the crossover is complete. Yep, there's a rota-vap, right out of the lab and ready for the kitchen counter. I've always wondered if those would be good for reducing a sauce, and now, well, we're going to find out. . .
+ TrackBacks (0) | Category: General Scientific News
POST A COMMENT
- RELATED ENTRIES
- What's Translational Synthesis, Anyway?
- A Bombing
- Traffic and More Traffic
- How To Deal With the Ridiculously Huge Universe of Compounds
- Nano-Drugs: Peaked, Or Maybe Past
- PPAR Delta For Cycling? I Think Not.
- A Startup's Post-Mortem
- Fragments For Receptors: It Can Be Done