Share “High-tech cocktails push the envelope”

High-tech cocktails push the envelope

SUE McCALLISTER
San Jose Mercury News
Modified: August 21, 2012 at 3:32 pm •  Published: August 21, 2012
Advertisement

photo - Renowned New York chef and mixologist Dave Arnold offers up samples of Bangkok Daiquiris during a demonstration of his technology-assisted techniques for mixing drinks at the California campus of the International Culinary Center in Campbell, California, on August 1, 2012.  (Josie Lepe/San Jose Mercury News/MCT)
Renowned New York chef and mixologist Dave Arnold offers up samples of Bangkok Daiquiris during a demonstration of his technology-assisted techniques for mixing drinks at the California campus of the International Culinary Center in Campbell, California, on August 1, 2012. (Josie Lepe/San Jose Mercury News/MCT)

Technology-obsessed chef Dave Arnold devotes himself to making delectable cocktails using whiz-bang devices like centrifuges, red-hot pokers and tanks of liquid nitrogen at his new Manhattan bar, Booker & Dax. So it was fitting that there were moments during Arnold’s demonstration at the International Culinary Center in Campbell, Calif., last week when the audience gasped audibly.

After telling some cautionary tales about how using liquid nitrogen improperly can yield grisly results — from frostbite to explosions that can cost people their hands — Arnold intentionally poured a little of the vaporous stuff on the kitchen counter facing the audience.

“It’s incredibly mesmerizing,” said Arnold, the New York-based director of culinary technology for the International Culinary Center. The super-cold nitrogen flowed like smoky water over the counter’s edge and hit the floor with an icy clatter before disappearing. “Many, many things we use in the kitchen are incredibly dangerous — it’s just a question as to whether you’ve been trained.”

Arnold is a leader in what’s called “modernist cuisine” or “molecular gastronomy,” cooking techniques that experiment with foods’ chemical reactions, sometimes aided by equipment such as vacuum-sealers and centrifuges or by additives that can turn vegetables and fruits into gels or foams.

Arnold said he doesn’t use either term that much. “I’ve always been a gear head and a food guy,” he told a student who asked what inspired him to apply technology to food.

In an interview earlier in the week, Arnold, 41, said he loves using centrifuges and pokers and the like in his cooking, because it allows him to create things in new ways. He can centrifuge nectarines, for example, to get great fresh juice for cocktails.

“I enjoy working on new techniques; it’s what kind of gets me out of bed in the morning,” he said. But the point of those techniques should be meals and drinks that taste good, he said, not tech-infused pedigrees for their own sake.

“My goal is to try to make things as delicious as possible,” said Arnold, who also appeared at the SF Chefs culinary event last weekend. At the International Culinary Center workshop, Arnold did a little “nitro-muddling” for a drink he calls a Bangkok daiquiri. Using liquid nitrogen, he flash froze Thai basil leaves — he loves them for their mild licorice flavor — then crunched the brittle leaves with the end of a wooden rolling pin. Combined with white rum, simple syrup and lime juice, the basil produced a tangy cocktail.

“You see that? It’s bright green,” he said, sipping it. “It needs more lime.”

He ignited Jaegermeister (remember that stuff from college?) with a 500-watt hot poker he made himself, then combined it with lemon juice and water for a tealike cocktail he invented for a recent appearance on “Late Night with Jimmy Fallon” (who seemed to really like Jaegermeister).

Continue reading this story on the...