My F&W
quick save (...)

Equipment: Machine Age | Thermomix and Cocktailmaster

Restaurant or lab? It's getting hard to tell as European technology finds its way into American kitchens—including those of two F&W Best New Chefs 2003.

Angel Palacios, chef at Miami's La Broche, swears by the German Thermomix, a combination blender, food processor, steamer and cooker that makes impeccable sauces ($899; 888-867-9375 or www.thermomix.com).

Then there's the Cocktailmaster, from France, a favorite of chef Cornelius Gallagher of New York City's Oceana. This hourglass-shaped device separates liquids of different densities. Gallagher uses it to make his foie gras soup layered on top of chilled mango juice ($40; 011-32-81-470-334).

—Carla Ranicki

Published July 2003
You Might Also Like

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.