Nature, famously, abhors a vacuum. But some cooks have learned to feel differently. Step through the swinging doors at the back of a top restaurant like Alinea in Chicago, and you may find vacuum pumps being used to reduce cooking juices into concentrated sauces, to distill essential oils from fruits and vegetables, to dehydrate chips or to brew coffee.
Many of these techniques originated in chemistry laboratories or industrial food-processing operations, and the equipment involved still evokes the bench scientist more than the top chef. But with all those Erlenmeyer flasks, innovative cooks have discovered ways to achieve culinary feats that are impractical by any conventional means.
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