31 May '13, 4pm

Adventures in Printing Food

Adventures in Printing Food

But message or no, a cookie is still a cookie. Our next stop was the International Culinary Center in New York City, where in January 2011 we began experimenting with food that could be made only by using a 3-D printer and that would be unlike any food we had ever eaten before, yet similar enough to avoid the “ick” factor. The result? A new form of fried corn dough. Now in a world in which state fairs offer up deep-fried Twinkies, you would think that there would be few frontiers left for fried or corn-based foods. But the 3-D printer has opened up entirely new ways of modifying textures. By printing meandering streams of our corn dough, we created a porous matrix that allowed the frying oil to penetrate much deeper into the food. The result was something delicately crispy and greasy, like a cross between a doughnut, a tortilla chip, and raw ramen noodles.

Full article: http://spectrum.ieee.org/consumer-electronics/gadgets/adv...

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