Science gastronomy has been inching its way into Michelin star restaurants and fine dining kitchens over the last few years, and a big proponent of this movement is the use of a Centrifuge in cooking. Centrifuges use the earth’s natural gravity and a very rapid spinning motion to separate ingredients, while also concentrating flavours to create powerfully aromatic liquids. Centrifuges can be used to make sweet, rich vegetable or nut butters, oils and creams. The creams are similar in consistency to dairy creams but being dairy-free, suitable for vegans.

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