Product category:
General lab equipment
News Release from: Radleys | Subject: Carousel Reaction Station
Edited by the Laboratorytalk Editorial
Team on 15 January 2007
In search of perfectly cooked meat
The development laboratory at Heston Blumenthal's Fat Duck Restaurant has, using a range of scientific equipment supplied by Radleys, been undertaking research to produce perfectly cooked meat
Over recent years the Fat Duck has been developing slow, low temperature cooking of meats By being able to carefully control the temperature of the water bath the Fat Duck has been able to perfect a process to produce meat that is remarkably tender and juicy and at the same time consistent in quality and degree of doneness
This article was originally published on Laboratorytalk on 30 Mar 2005 at 8.00am (UK)
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One of the disadvantages to low temperature meat cookery is the lack of traditional roast flavours.
Working with the University of Reading (UK), the Fat Duck has, using a Radleys Carousel Reaction Station, investigated how to use meat juices (stocks) and simple sugars to produce exceptional roast flavours that can be added back to the meat during the cooking process.
Reflecting on the success of this research, Chris Young (Fat Duck laboratory manager) commented: "Our development required working up of a large number of samples where concentrations or other components were varied.
"The Radleys Carousel reaction station has proven ideal for producing multiple variations of a 'roast flavour' and for other experiments where we were trying to optimise a recipe rapidly".
Heston Blumenthal, chef patron of the Fat Duck in Bray, Berkshire has been described as a culinary alchemist for his innovative style of cuisine.
His work researches the science of cooking to enable a greater understanding of taste and flavour.
His original and scientific approach to cuisine has teamed him with scientists and psychologists throughout the world.
His restaurant, the Fat Duck, opened in 1995 is just one of just a handful of restaurants worldwide to have three Michelin stars.
In July 2006 Heston Blumenthal was awarded an honorary degree of Doctor of Science by the University of Reading for his dedicated research and commitment to the exploration of culinary science.
Radleys is the market leader for low cost parallel synthesis tools, offering an unrivalled range of affordable synthesisers and work-up systems to aid the productivity of chemists from industry to academia.
With over 6000 systems installed worldwide, Radleys have a proven track record.
The true innovation of Radleys products is their simplicity, which not only makes them easy to use - but also reduces maintenance and repairs to virtually zero - ensuring a long and productive life.
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