Getting foodie with it: The technology revolutionizing meals

Dave Arnold’s Kickstarter Dream

Dave Arnold, chef and inventor at New York City’s Booker and Dax, is on a mission to get the Museum of Food and Drink off the ground. He met his Kickstarter goal in July and is now in the early planning phase.

The first traveling exhibit in his passion project is a 3,200 pound cannon-like machine called the Puffin Gun. The device heats rice grains and releases them with extreme force to become a puffed cereal -- similar to how cereals like Cheerios and Kix were made in the first half of the 20th century.

Here are three other scientist-meets-chef concoctions from our “TechKnow” story about high-tech food:

The Red Hot Poker at Booker and Dax

Dave Arnold, the chef and gearhead behind Booker and Dax, created a 1,500-degree hot poker that transforms cold drinks into piping hot cocktails by setting the mixture on fire. The flavors of the drink change as the alcohol ignites and the sugars inside begin to caramelize.

Modernist Cuisine: How it’s Made -- Liquid Olives

The liquid olive is one of The Bazaar’s most famous dishes. It’s created using a gelling technique between sodium alginate along with calcium chloride. The dish is served with traditional olives as a juxtaposition of traditional and innovative eating. The inspiration behind the olives is chef José Andrés’ tribute to Ferran Adria, one of the founders of modernist cuisine.

A Gourmet Philly Cheesesteak

José Andrés' The Bazaar pays tribute to an American classic with his interpretation of the Philly Cheese steak. Some techniques used in creating the dish include using a pita recipe to make the roll very thin and the idea is to puff the bread and add cheese by drilling a hole in the center of the roll.

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