Y el chef pastelero Francisco Migoya lo utiliza en sus postres
vaporiza canela
Finishing Touch: The Volcano’s Version of a Breakfast Bar Posted on November 19, 2010 by You are not allowed to view links.
Register or
Login By: Isabelle Adams & Richard Grand
Bacon + Maple + Chocolate + Cinnamon Vapor = HEAVEN
Well, actually it’s not that simple…
You are not allowed to view links.
Register or
Login or You are not allowed to view links.
Register or
LoginThese Tasty Treats Contain Cinnamon Vapor from The Volcano Vaporizer
Last week, the Vapor Experts caught up with pastry chef Francisco Migoya in his kitchen at the You are not allowed to view links.
Register or
Login on the Culinary Institute of America’s Hyde Park, NY campus. Our visit was quite a treat…
The Vapor Experts love chefs who use vaporizers in cutting edge recipes, and Chef Migoya is no exception. With the advent of molecular gastronomy, the culinary world has become increasingly open to new avenues of creation. When we heard about Chef Migoya’s latest move to infuse his Maple Bacon Candy Bar with cinnamon via our beloved Volcano Vaporizer, we knew we needed to see–and taste–it for ourselves.
You are not allowed to view links.
Register or
Login or You are not allowed to view links.
Register or
LoginMigoya was inspired to incorporate the Volcano Vaporizer by a recent project of his in the Apple Pie Bakery Cafe’s kitchen. He was seeking a way to integrate all the elements of breakfast into one bar by combining a slice of brioche, maple-vanilla ganache, bacon-caramel praline, and 66% dark chocolate. Chef Migoya was close to achieving his goal of uniting all the flavors of a classic breakfast delight. Yet, something was still missing. Migoya needed a unifying element to tie all of his breakfast flavors together. At first he considered another kitchen classic: coffee. Instead, he opted for the enticing, exotic aromas of Vietnamese cinnamon. According to Migoya, “it is the power of the aroma that makes my breakfast bar complete. It is the unifying element.”
Chef Migoya provided us with a demo of his vaporization process in the kitchen. First, he finely ground Vietnamese cinnamon to maximize the spice’s surface area and achieve the full potency potential of the cinnamon aromatics. Using the Volcano Vaporizer, Migoya heated up the ground cinnamon, and soon an intense cinnamon aroma filled the kitchen.
(Note: you can use the Volcano Vaporizer as an avant-garde potpourri too!).
Attached to Migoya’s Volcano Easy Valve Filling Chamber was the food safe Volcano Vaporizer Mixology Attachment. He attached the system to the loaded filling chamber and filled the breakfast bar’s package with the strong cinnamon vapor. According to Migoya, once sealed, the bar will stay fresh for weeks and the cinnamon aroma will slowly penetrate the chocolate over time. Whoever is lucky enough to open the bag will be greeted by the glorious scent of cinnamon and an intense breakfast flavor unlike any experienced before.
You are not allowed to view links.
Register or
Login or You are not allowed to view links.
Register or
LoginThe Completed Package, Filled with Vietnamese Cinnamon Vapor
Migoya told us he chose the Volcano Vaporizer because it adds an element of fun and creates a surprising, unique presentation. For the Chef, the Volcano makes the infusion process “efficient, quick, and simple.” The Volcano Vaporizer and Mixology attachment eliminate the struggle of directing stove-heated vapor into a bag, and provide an easy alternative which allows the chef to skip messy laborious steps.
Migoya teaches his students that packaging and display are of the utmost importance. Clearly, as branding and presentation become increasingly important in today’s food world (thank you Bravo’s “Top Desserts” & the reality TV craze!), it is important to be in sync with the latest food trends. Food science (known in the industry as molecular gastronomy) is a popular new culinary trend, and the Vapor Experts are keeping our fingers on the pulse as it breaks out into the mainstream via reality TV, online videos, and blogs like Chef Migoya’s You are not allowed to view links.
Register or
Login .
Chef Migoya has been using The Volcano Classic to enhance his products and have some fun in the kitchen for the last eight months. He uses the mixology attachment because is “food-safe, won’t melt, and will direct vapor easily into your creation.” When I asked him what his favorite dessert to make is he replied, “Bonbons! And chocolate anything…” We’re confident he will be using his Volcano Vaporizer to infuse those bonbons with every possible flavor, from citrus and lavender to anise and earl grey tea. The possibilities are endless with the vaporizer!
You are not allowed to view links.
Register or
Login or You are not allowed to view links.
Register or
LoginT
he Volcano Classic in The Apple Pie Bakery Cafe's Kitchen
Migoya sees vaporization techniques being used more and more in the kitchen. He thinks that the mixology accessory needs to be better explained and demonstrated so that chefs understand the benefits of such a tool: that’s what we’re hoping to do here. Migoya says you can use it for anything be it lavender (there are fields of fresh lavender growing just outside the doors of the kitchen), or rosemary. He says strong, briny herbs are particularly vapor-ready as they contain potent aromatics. If you’re looking for a more subtle flavor, try citrus, rose, or chamomile.
A few months ago Migoya was giving a demonstration in Texas. He presented two versions of the same dessert, only there was one integral difference–the use of the vaporizer. He infused one dessert with a cocoa bean aroma and left the other one alone. Upon tasting the two versions his audience was duped: everyone thought they were two totally different desserts due to the power of the aroma produced from the vaporization techniques. This goes to show just how powerful the vaporization techniques can be. It could be the difference between making the cut or not…on Bravo’s “Top Chef Desserts” let’s say!
You are not allowed to view links.
Register or
Login or You are not allowed to view links.
Register or
LoginWhat’s next for Migoya? He is enjoying his time teaching at the Apple Pie Bakery Cafe in Hyde Park, New York. After working in many a fast-paced kitchen in New York City, Brooklyn, and California, Migoya is enjoying the time that teaching gives him to work on his books, be with his family, and experiment in the kitchen. Had in not been for his current vocation, Migoya says he would have never had the luxury of playing around with tools like the vaporizer. His most recent release You are not allowed to view links.
Register or
Login is a comprehensive guide to updating and improving today’s cafes for tomorrow’s market. We are excited to hear more about his upcoming third book “Plated Desserts.” He believes that vaporization techniques will become increasingly present in the kitchen and we hope to see him using them more and more!
On a crisp autumn day in upstate New York with the Volcano Vaporizer and Chef Migoya’s Maple Bacon Bar in hand and mouth, I couldn’t have been happier. As the Volcano Vaporizer sat atop a wooden butcher block in a highly esteemed kitchen, The Vapor Experts couldn’t have been prouder for our Volcano Vaporizer. Helping chefs sharpen their skills in their kitchen and hone their brand in the marketplace, delighting global palettes with potent aromas, and becoming a glamorous culinary tool, the vaporizer is sure to become increasingly popular with chefs and audiences around the world. And we’re just happy to be here watching it all happen…
You are not allowed to view links.
Register or
Login