Henkelman Sighting! Nathan Myhrvold’s Cooking Lab

When I recently received my January/February 2014 issue of, Food Arts magazine, which I get regularly and love as a great resource on the current professional culinary world, I quickly noticed a particular article, Once and Future Kitchens.

The article is an interview with renowned kitchen designer, Mark Stech-Novak, where the interviewer and Mr. Stech-Novak talk about the future of kitchens. They speak of conceptual food equipment ideas and tools, what the trends are currently, and where they are going. It is an interesting read, I recommend it.

What I wanted to share with you was the prominent picture shown on the first page of the article. It is an image of Nathan Myhrvold’s Cooking Lab. He is the principal author of, “Modernist Cuisine: The Art and Science of Cooking”, which is a ground-breaking and notable five volume set of cook books on modern cuisine.

If you visit the, Modernist Cuisine, website you will see he lists some recommended equipment on his, “Gear Guide,” it is a list of the different types of equipment used in modern cuisine. Under the “Must-Have Tools for the Modernist Kitchen” he lists one tool as being a chamber vacuum sealer. While he notes several brands including, Henkelman (Yeah!), no particular brand is recommended over any other. However, the picture of his Cooking Lab from the Food Arts article, and shown on his website, seems to show his personal preference.

Nathan Myhrvold's Cooking Lab - Henkelman Marlin Vacuum Packer

Nathan Myhrvold’s Cooking Lab – Henkelman Marlin Vacuum Packer

You guessed it! Front and center (well, to the right a bit) is the only really identifiable machine [brand] prominently displayed, a Henkelman Marlin Vacuum Packer. I cannot tell which particular unit it is, but my money is on it being a the more popular model, Marlin 52.

This is certainly a larger unit than most kitchens need. Most use a Henkelman tabletop vacuum packer, like our the most popular model, Boxer 35, or the Jumbo 30 (both units are currently on sale at reduced prices!). Regardless of the size of the machine, all Henkelman vacuum packers are made with the same robust quality and attention to design. You simply cannot go wrong with a Henkelman vacuum packer.

Remember, you can always find the best sous vide equipment from Henkelman and Fusionchef at, Vacuum-Packer.com.

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Chamber Vacuum Sealers: Lynx 42 vs. Boxer 35

The battle of choice between two superb chamber vacuum packers can sometimes be a difficult one. Some would automatically assume that this equipment is used “in back of the house,” kept in some back corner of the kitchen. After all, Henkelman vacuum packers, while well designed, are work horses.

However, as kitchens become more open, and the audience or diners, in fine restaurants enjoy viewing the craft involved in creating their plates of food, aesthetics becomes ever more important.

This is a side-by-side look at two stars from the Henkelman line-up of tabletop chamber vacuum packaging machines:
Lynx SeriesBoxer Series

Tale of the Tape

(Being a big boxing fan, I thought this illustration might be an effective way to measure up the two vacuum packers side by side.)

You will notice that the Lynx 42 is more expensive, but offers a longer seal bar (16.5 inches) and a variety of features not offered on the standard Boxer 35 unit.

For example:

Advanced Control System:
This control system comes standard with the Control Sensor (Vacuum by %); 20 program memory, a USB port to program settings on your PC, and transfer the information with a thumb drive. In addition, a Henkelman thermal label printer can be connected to the unit to print self-adhesive labels for your vacuum-sealed packages.
(The Advanced Control Systems can be fitted to all units, except Jumbo models).

Thermal Label Printer
The label printer automatically creates a self-adhesive label to be placed on the vacuum packed bag. The label can have information pertaining to the level of vacuum created, name of the product, date product was packaged, etc.

Design
The Lynx Series of vacuum packers is built to be shown off. It’s sleek design and flat work top are perfect for open kitchens. The Lynx 32 and Lynx 42 are unafraid of the lime light or heating lamps, but the real beauty of the Lynx models is that they fulfill both fashion and function, staying true to it the Henkelman tradition of uncompromising quality.

The Boxer 35, on the other hand, is the most popular model in the Henkelman line-up. This is because of the economic price it is offered at, the strong Busch vacuum pump for the size of the chamber, and because we offer this particular model standard with the Sensor Control (Vacuum by %) option (usually an additional cost with other models). The value to our customers make these models of machine a sound investment. In fact, this applies to all models manufactured by Henkelman.

Bottom line, both the Lynx 42 and the Boxer 35 are exceptional vacuum packers.

Which vacuum packer will you choose?

(If you like the Lynx units, www.vacuum-packer.com, also offers the smaller version, Lynx 32 at a discounted price.)

Happy Vacuum Packing!

Chicago Town – 2013 NRA

This Is My Kind Of Town, Chicago Is…follow up

Well, as expected I had a wonderful time in Chicago. The days were full of “work,” and evenings full of fun.

I was very fortunate to have been visited by my good friends from Henkelman, to spend time with all my colleagues from around the Americas, and to do it all in Chicago at the 2013 NRA Show.
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If you read the post prior to my leaving for the show, I was attempting to get reservations at the acclaimed new restaurant by Chef Shin Thompson, Kabocha | Japanese Brasserie. Well, the gods sprinkled their seasoning dust on me, because I was able to squeeze a small group in for dinner on Saturday night.

The restaurant is very pleasing and comfortable. Very sophisticated décor, the wait staff knowledgeable, accommodating and not too hipster. The young lady that helped us explained the menu, which worked out to be just how we wanted to order – start with several items to the center for us all to enjoy, then have our own main plate. It was a kind of pseudo-tapas menus with individual larger entrees.

Any way, however you decide to order, if you ever have the pleasure of dining there, it will work out just fine – the food was fabulous.

We started off with the Scallop and Crab Motoyaki with torched Ponzu Aioli. This was the best item we tried, exceptional. We were so excited we missed taking a good picture of it, which I regret.

This was the picture we decided to take in our state of salivation…

The Scallop Dish Shown Here...

The Scallop Dish Shown Here…

After scarfing the scallops down as quickly as we could without looking too uncouth, we moved to the other items…

Duck Confit Potstickers - Shaved Fennel / Duck Prosciutto / Sour Orange Glaze

Duck Confit Potstickers – Shaved Fennel / Duck Prosciutto / Sour Orange Glaze

The other really interesting dish from the Raw portion was the Tuna & Hamachi Mosaic

Kabocha Mosaic

Next up were the entrees, unfortunately. The menu is full of things we wanted to try, but alas, we only had four mouths to feed.

Kabocha Sous Vide Steak w Death Mustard 1
Meike and I decided on the Japanese BBQ Steak with green garlic, mushrooms, pommes frites and “Death Mustard.” The steak is cooked sous vide, and to perfection. The Japanese BBQ was so good I couldn’t help swiping my finger across the bowl for one last taste at the end of the meal.

My colleague and friend, Luis Fernando, had the Center Cut Pork Chop with spring pea raviolo, shaved asparagus and natural reduction.

Kabocha Pork Chop
Whole fried fish
Finally, Marrit decided to have the Whole Fried Fish with red rice ale tempura and fermented black bean chili sauce. I think her eyes were eyes were bigger than her hunger at that point…she wasn’t able to finish it all.

As you may have guessed, we did not have the endurance to include dessert (my wife, the pastry chef nearly slapped me with her spatula for this), but I would have loved to try the Sweet Soy Truffles or the Frozen Lychee Souffle. There is always a next time…right?

There is not much more to say other than dinner was a lot of fun. We enjoyed the company and the meal more than expected, which is saying a lot.

Logo - Vacuum-Packer.com - Low Res
Oh yeah, don’t forget to visit us at: www.vacuum-packer.com