Using 3D printing and lasers, Columbia Engineering's Creative Machines Lab fabricated a seven-ingredient vegan cheesecake. The final iteration is shown at full scale.
For decades, researchers have been exploring the boundaries of 3D printing, using this technology to produce a variety of consumer goods ranging from shoes and furniture to human organs and even a rocket. However, the question remains as to whether 3D printing can be used to create fully baked desserts that can be made in a regular home kitchen. In an effort to answer this question, a team of engineers at Columbia University recently used a 3D-printing machine, along with laser technology, to assemble and cook a seven-ingredient vegan cheesecake. The study, published on Tuesday in the NPJ Science of Food journal, represents a significant step forward in the development of practical applications for mechanically assembled food using 3D printing. While the necessary machines already exist, at least in Columbia Engineering’s New York laboratory, there is still much to be explored in terms of how this technology can be effectively applied to cooking.
Peanut butter is deposited onto a layer of graham cracker paste as part of the 3D-printing process.
Blutinger, commenting on the taste of the 3D-printed food, compared the experience to Willy Wonka's famous three-course dinner chewing gum from Roald Dahl's "Charlie and the Chocolate Factory." Just like the gum that tastes like soup, roast beef, and blueberry dessert, Blutinger's 3D-printed food offers a range of flavors that hit the palate at different times.
He further explained that the printing process allows for localized flavors in the cheesecake. While some people may find the idea of cooking with lasers concerning, Blutinger emphasized that it is no different than using a microwave or broiling food in an oven with infrared coils. Moreover, most of the ingredients his team used were readily available from a grocery store without any special additives.
In the future, Blutinger hopes to conduct a nutritional study to analyze how cooking with lasers may affect the food on a molecular level. This could help increase public acceptance of this novel cooking method.
The primary barrier to widespread adoption of 3D printing in home kitchens is the cost. The device used by Blutinger and his team likely cost around $1,000, not including the lasers, which can be as expensive as $500 each. However, Blutinger noted that the price of lasers has dropped significantly in recent years due to advances in Blu-ray disk players. He believes that the technology will become more commercially viable in the next five years or so as the price point becomes more reasonable for consumers.
According to Dr. Xiang Zhang, a research scientist at MIT who works on 3D-printed medical devices, 3D food printers have the potential to become widely adopted consumer products similar to Keurig coffee makers. He is excited about the concept of a machine that can print food while it cooks. However, there are still challenges to be addressed, including reducing costs to an acceptable level and ensuring that the food tastes good.
Blutinger added that 3D printing can provide benefits to nutrition-conscious individuals and those with eating conditions, such as dysphagia.
While Blutinger acknowledges his desire to innovate as an engineer, he also recognizes the potential benefits of 3D printing in the culinary world. The article provides a link to a recipe for cheesecake for those who cannot wait for the machine.
T-Pain had announced his plans to release a covers album in February, and it has finally been released today under the title "On Top Of The Covers." This album showcases T-Pain's natural voice without any use of Auto-Tune. The winner of The Masked Singer in 2019 presents seven tracks, including revamped versions of popular songs such as Sam Cooke's "A Change Is Gonna Come," Journey's "Don't Stop Believin'," Dr. Hook's "Sharing The Night Together," Sam Smith's "Stay With Me," Chris Stapleton's "Tennessee Whiskey," Frank Sinatra's "That's Life" featuring NandoSTL, Black Sabbath's "War Pigs," and an interlude called "Skrangs (In K Major Sus)."
Have a listen to T-Pain's rendition of Black Sabbath's "War Pigs" below.
Buffalo Wild Wings delivers a witty retort in response to a legal action regarding their boneless wings.
After a man filed a class-action lawsuit against Buffalo Wild Wings, claiming that their boneless wings are not wings at all but rather similar to chicken nuggets, the restaurant chain responded with a clever retort on Twitter. The plaintiff, Aimen Halim from Chicago, alleges that the company engaged in false advertising and is demanding that they either rename the product or disclose that it is made from breast meat on the menu. This information was reported by CBS News.
He says in the complaint, the "Products are not wings at all, but instead, slices of chicken breast meat deep-fried like wings. Indeed, the Products are more akin, in composition, to a chicken nugget rather than a chicken wing."
Taco Bell patrons are having a hard time accepting the discontinuation of a beloved item from the menu. While the popular chain is introducing five new items, including the much-loved Bacon Club Chalupa and Double Steak Grilled Cheese Burrito, it also means that one item will have to be removed to make space for the newcomers. The Quesarito, which is a combination of a quesadilla and burrito with savory beef, creamy chipotle sauce, sour cream, nacho cheese, and seasoned rice, will remain on the menu until April 19, as per a recent email from Taco Bell. Unsurprisingly, the item's devotees expressed their disappointment about the decision.
Upon hearing the news about the Quesarito's removal from the menu, some customers took to social media to express their frustration. "They're discontinuing the Quesarito?????!?!?? We need to organize," one Twitter user exclaimed. Another customer shared, "Taco Bell taking the Quesarito away ruined my day."
A few customers speculated that the chain may have decided to remove the item to create demand through scarcity, with the possibility of bringing it back in the future for a grand return. "They'll bring it back months from now and act like it's a big deal," one Reddit user predicted.
However, Taco Bell has yet to give any indication of a future return for the Quesarito. Originally launched in June 2014 as a permanent, national menu item following a successful test market debut, the item's future is currently uncertain.
In addition to disappointment over the Quesarito, some Taco Bell fans also expressed frustration about the prices of the new menu items. While Taco Bell suggested prices of $3.49 and $4.99 for the Double Steak Grilled Cheese Burrito and Bacon Club Chalupa, respectively, several customers shared pictures on Reddit showing that the items were being sold at much higher prices in certain markets.
Taco Bell has not yet responded to customer complaints about the Quesarito or the prices of its new items.
THE IDAHO POTATO COMMISSION HAS REVEALED A NEW CREATION - MALTED MILKSHAKE AND FRENCH FRIES ICE CREAM. OUR TEAM HAD THE OPPORTUNITY TO TRY IT OUT.
You've probably tasted various combinations of french fries - with ketchup, fry sauce, cheese, or just plain. But have you ever considered mixing them with ice cream? The Idaho Potato Commission had this idea and collaborated with Van Leeuwen, a New York-based company famous for its homemade dairy desserts, to create a limited-edition malted milkshake flavored ice cream with french fry chunks.
According to a press release from the Idaho Potato Commission, a recent nationwide survey found that Idaho french fries and milkshakes are one of the most irresistible flavor combinations, surpassing other popular combinations such as biscuits and gravy and chicken and waffles.
Jamey Higham, President, and CEO of the Idaho Potato Commission commented that the survey results confirmed Idaho potatoes' versatility in any form, offering endless pairing options. He added that Idaho potatoes have earned their place at breakfast, lunch, and dinner, and now dessert.
The ice cream includes french fry pieces, created by Van Leeuwen's in-house pastry team, using Idaho potato flakes. The ice cream is made with high-quality ingredients, and according to the news release, the toasty caramel-flavored ice cream will take you back to old-school diner days after one bite.
The ice cream is available now at Van Leeuwen scoop shops in New York and Los Angeles, and pints can be purchased for $12 each on the company's website.