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September 23, 2021

The cutting edge in the food extrusion industry right now is crafting real chicken breast meat into some kind of shape using lasers that can also cook 'it.'

The laser-cooked chicken retained twice as much moisture as conventionally cooked chicken, and it shrank half as much while still retaining similar flavors. But different types of lasers produced different results. The blue laser proved ideal for cooking the chicken internally, beneath the surface, while the infrared lasers were better at surface-level browning and broiling. As for the chicken in plastic packaging, the blue laser did achieve slight browning, but the near-infrared laser was more efficient at browning the chicken through the packaging. The team was even able to brown the surface of the packaged chicken in a pattern reminiscent of grill marks.

I'm looking forward to the art project that scales this up to a size suitable to appear on the playa at Burning Man.

Filed under Art,Food and Drink,Technology | permalink | September 23, 2021 at 09:22 PM

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