Pressure Cooker
The pressure cooker is the true time-bending machine of modern gastronomy. By physically blocking the escape of water vapor, the device increases the internal atmospheric pressure, allowing water to reach boiling temperatures of 110°C to 120°C without evaporating. The scientific result? A spectacular acceleration of the extraction of aromatic compounds for broths.
Paccheri 'Da Vittorio': Sicilian Tomato Emulsion and 30-Month Parmesan
A modernist reinterpretation of the legendary Cerea brothers' dish. The technique relies on pressure-assisted tomato extraction to concentrate lycopene and an extreme 'mantecatura' emulsion for unparalleled creaminess.
Pressure-Roasted Carrot Velouté, Brown Butter and Ginger
A spectacular modernist approach: the Maillard reaction is accelerated under high pressure in an alkaline environment to achieve intense roasted notes, bound in a silky emulsion with brown butter infused with fresh ginger.
Ultra-Silky Express Hummus: Direct Cook and Cold-Denatured Garlic
A brilliant demonstration of thermodynamic and biochemical mastery. No more 12-hour soaking: extreme pressure forces starch hydration. Raw garlic, meanwhile, is tamed by a cold enzymatic inhibition reaction, offering a purée of absolute aromatic purity in record time.