New York: Just think that we have mastered the art of cooking, but the method of cooking is the same. Scientists have now cooked chicken with three different types of lasers. In this process the meat shrinks less, the taste is maintained at the same temperature and its moisture is retained.
For the first time, experts at Columbia University School of Engineering and Applied Sciences have successfully experimented with delicious laser cooking. This makes cooking easier with an automated and robotic kitchen. Even the laser stove adapts the look and taste to your taste. 3D printing has also been used in this process.
The ‘Digital Food’ project, overseen by Hood Lipson, a professor of mechanical engineering, has been working for some time to create a fully automated digital chef system. First, they grind the chicken and shape it into a 3D nozzle on a plate.
We know that good food is very important for its appearance, taste and nutrition, and with the right cooking, these goals can be achieved. For this, smooth layers of meat were first applied with a 3D printer. Then a blue laser of 445 nanometers, an infrared and a near infrared laser of 980 nanometers and 10 microns were tested. In this way, pieces of chicken meat were cooked with three lasers. The meat shrinks by 50% less than normal cooking and retains its flavor and moisture. When the meat was finally eaten, it tasted very good.
In another experiment, two people were fed meat cooked with a normal stove and a laser stove, but they were not told which meat was cooked and how. Both men liked laser-roasted chicken.
Colombian scientists are happy with the success and consider it a low-cost version. However, an environmentally friendly and sustainable system is essential. However, they have also named it Food Cad and Food Photoshop. However, the day is not far when laser stoves will become commonplace and people will exchange digital recipes for cooking with each other. So far, however, only meat can be cooked with it.
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