Novel Cooking Methods

[Anonymous No.16477872]

Are there any cooking methods left to be invented? Sous vide is relatively new, as is the technology required i.e. immersion circulator, plastic bag.

Can you theorize any others assuming the technology will be invented? Only constraint being that the laws of physics are obeyed.

[Anonymous No.16477896]

Vacuum cooking exists, but I don't think the possibilities have been properly explored.

[Anonymous No.16477912]

levitate food somehow in the center of a hollow sphere whos interior surface heats the inside. Pretty much for grilling meat without having to flip it and without it having to be in contact with a grill.

[Anonymous No.16478030]

I'd like to get more radiation into my diet. There's got to be a way to cook a burger with some rayz.

[Anonymous No.16478046]

>>16478030
you mean like a microwave

[Anonymous No.16478064]

>>16478046
You might be on to something!

[Anonymous No.16478081]

>>16477872
I feel like ceviche could be explored more. Perhaps trying to cook with bases instead of acids. Lye is already used in making pretzels, maybe you could use it to cook pork too.

[Anonymous No.16478101]

concentrating and funneling ghosts through uncooked food until cooked

[Anonymous No.16478109]

Can't you cook an egg by putting it through your dishwasher?

[Anonymous No.16478112]

Strap food to heat-resistant lazy susan. Blast with blowtorch.

The food will be forced to spin from the force of the heat, the kinetic energy of the spin cooking the meat evenly while the blowtorch provides a smooth outer crisp.

:^)

[Anonymous No.16478117]

Put meat in a rocket and blast it into the atmosphere to subject it to extreme heat and pressure

[Anonymous No.16478418]

>>16477912
like a dyson sphere but in reverse, this anon is on to something!

my idea is food cooked with lasers at the table, like thin slices of meat fondue style

[Anonymous No.16478439]

>>16478418
laser fondue is the future

[Anonymous No.16478512]

some sort of ultra-sonic tenderizer

[Anonymous No.16478530]

>>16477872
Maybe a "reverse pressure cooker", something like a sealed pot where you put food+liquid, and vacuum out the air.

[Anonymous No.16478568]

>>16477872
I know ohmic heating is used in food industry, I wonder if it could be used for something cool in gourmet cooking.

[Anonymous No.16478846]

Cooking in the boiling water next to a lava flow?

[Anonymous No.16478878]

>>16478846
iceland probably already does that

[Anonymous No.16478916]

Ok
so
we take the food right
and we vibrate it very fast at incredible hihg speed until it cooks
or falls through a wall

[Anonymous No.16479086]

>>16477872
I smoke stuff all the time. I’ve always been curious to try the colonial style method or do what the Hawaiians do and cook in the ground. You just wrap your meat so it doesn’t get dirt and throw a bunch of leaves on top so it basically turns into an oven. American bbq showdown did an episode on it

[Anonymous No.16479094]

>>16478916
so microwave again?

[Anonymous No.16479112]

>>16479094
No. Shake it with your hands you lazy cunt.

[Anonymous No.16479344]

If I had a small scale domestic extruder at hand, not even sure if those do exist, I'd try all sorts of savory snacks.

[Anonymous No.16479349]

>>16478530
This is silly. Water content would evaporate. For what purpose? Lowering the temperature of boiling water?

[Anonymous No.16479356]

>>16477872
When the molecular cooking was starting out there were a bunch of new cooking methods used.
Turns out just because you can invent new methods to cook doesn't mean those are worthwhile so molecular cooking became kind of a joke (that and they were pretentious retards) and it never got mainstream.

[Anonymous No.16479358]

>>16479349
>Water content would evaporate. For what purpose?
Surely there's uses where you want to boil something but the temperature damages the taste and protein in the food? Maybe you could make evaporated milk that tastes like raw milk or some shit?

[Anonymous No.16479368]

You take cuts of meat and cook it using the heat from fire

[Anonymous No.16479373]

>>16477912
This, I really wonder whether zero-g cooking can bring new tastes.
Like, as anon said, a piece of meat in zero-g, not touching anything. The juices will still be squeezed out of the meat, but with no gravity they will stay on the surface and evaporate there.
Which means the savor will be concentrated on the crust, but if there's too much juice, maybe it will be like if the meat was boiled rather than roasted...

[Anonymous No.16479403]

>>16479349
Yes, and I have no fucking idea what uses there would be, I'm just trying to come up with new ways to cook food.

[Anonymous No.16479421]

internal pussy heat

[Anonymous No.16479432]

>>16479373
You could also make ridiculously airy soufflés, desserts, mousse, etc. because they will never fall

[Anonymous No.16479526]

>>16478081
Lutefisk

[Anonymous No.16479977]

>>16479526
Rancid fish doesnt count as food

[Anonymous No.16479989]

>>16479356
Not their fault tastelets and normies couldnt keep up, life isn't fair. I hope it has a revival.

[Anonymous No.16480337]

>>16477872
High gravity cooking in a centrifuge? You could use it to separate food components that would normally stay mixed during the process and heat them individually.