A team of scientists from the Columbia university has managed to cook chicken meat in a very curious way. Using a 3D printer. In reality it is not something new, from hamburgers to pizzas, there are many foods that have been printed on these types of devices. However, this is a special case because they have also used different types of light To be for cooking.
The procedure has been described in npj Science of Food, in a study in which they describe all the advantages that this would have culinary experiment. From food safety to the convenience of cooking in its own plastic container.
The era of the kitchen in 3d printers It has only just begun and this chicken meat dish is a clear example of this.
Cooking chicken meat well is important
In general, it is important to cook meat to avoid food poisoning. However, the risk is not the same in all. Chicken meat is especially susceptible to carrying microorganisms that we would not like to carry into our stomach. Therefore, while we can afford to take a rare fillet of beefAs long as proper hygiene and safety measures have been followed, chicken is not a good idea. And it is that, for example, we could suffer an intoxication by the bacteria Campylobacter jejuni, whose gender is considered the world’s most common cause of bacterial diarrhea.
To avoid all this you must cook the chicken well inside, it is not worth just browning it on the outside. But that sometimes causes the problem of the meat being too dry.
With all this in mind, a team from Creative Machines lab, from Columbia University, decided to try using a 3D printer, combined with blue and infrared, near and medium lasers.
Chicken to 3D printer
As these scientists have explained in a statement, they had already cooked other simpler dishes, such as biscuits. This is easier, as it is enough to introduce the dough and let the 3D printer place the layers.
Laser-printed and cooked chicken meat was less dry and shrunk 50% less
For this reason, they also needed a mass from which to start: the shredded chicken meat. The next step, as with the pastry, was to let the layers be placed, imitating the pieces of meat that we could cook at home or taste in a restaurant. But much smaller, since the first tests had only 3 millimeters thick. In addition, it was necessary to cook it, logically. And this is where the laser comes into play.
They tried to impinge on the chicken meat a bundle of infrared or blue laser. The former, whether it was in the near and middle region of the spectrum, was most effective in browning the surface. However, the blue cooked the meat better on the inside. The result shrink 50% less and it was juicier and tastier than, for example, in a kiln. This was the conclusion of the tasters who tried both options without knowing which was which.
In this way, food poisoning, but with a better flavor. And the thing is not here. Thanks to the laser, chicken meat could be cooked through a plastic material, so it would be possible to do it directly in its container. Much cleaner.
Today, as food safety expert Gemma del Caño often says, we have the safest food ever. The industry has a multitude of techniques so that what we eat does not cause us diseases, although logically we must also do our part. One of the tips that we must follow is to cook the meat well. And this, in the future, could happen through the use of lasers and even some 3d printer. Cooking food has improved us as a species and new technologies applied to food will undoubtedly do so as well.