Rotary evaporator made Worcestershire sauce infused tomato water - A peek into the Hudson Hall science lab of a kitchen with Chef Jasper Schneider. Check out the video!
Just got back from checking out the culinary wonderland that is the kitchen of New York City's Hudson Hall in the Hudson Hotel. Chef Jasper Schneider graciously gave us a tour of the facilites which are fully outfitted with the fabulous toys from PolyScience: an anti-griddle, thermal circulators, vacuum sealers, and our favorite the rotary vacuum evaporator. Equal parts chef and chemist, Chef Jasper creates many fascinating components out of this distillation technology all while keeping a strict policy of keeping the food first.