Cooking with Lasers?

[Seattle Food Geek]

This weekend I used a laser cutter to create a decorative garnish out of nori. I've experimented in the past with laser nori for makizushi, but with mixed results. Certain geometric patterns work well, but when the nori comes in contact with moisture, it becomes elastic and the patterns are distorted. The best results have been with box sushi.

Anyhow, I think I found a good use of laser-cut nori in this dish. It's a duck consomme with a 1" thick round of sous vide potato. I found a Japanese maze pattern that I used for the nori design, and the whiteness of the potato round is a nice contrast against the dark seaweed.

In case you're interested, the recipe is here: http://seattlefoodgeek.com/2010/04/duck-consomm-with-sous-vide-potato-laser-cut-nori/

Has anyone else been using lasers in the kitchen, for making garnishes or for cooking/cutting/searing food?

[SusieQ]

Wow, that is SO beautiful! Thanks for posting.

SusieQ

[Dakki]

Simply amazing.

What kind of laser do you use?

[Seattle Food Geek]

I used a 30W CO2 computerized laser cutter. I don't know the model information off-hand, but suffice it to say that you don't need 30W to cut through nori :-)

[Lisa Shock]

That's really a wonderful use of the technology. I don't have access to such tools, but I am wondering if you've ever experimented with pastillage?

[Seattle Food Geek]

I haven't worked with pastillage, but I think I may have to give it a shot. My guess is that the laser-cut edges will end up browned/burnt from the heat generated by cutting, but it's worth an experiment! I'll be sure to post my results.

[mtigges]

That's gorgeous. I think we have a new champion for the most intersting first post. Welcome to eG.

[David A. Goldfarb]

Very cool.

[Lisa Shock]

I haven't worked with pastillage, but I think I may have to give it a shot. My guess is that the laser-cut edges will end up browned/burnt from the heat generated by cutting, but it's worth an experiment! I'll be sure to post my results.

Thanks! Browned edges could be attractive, you never know...

[Joe Blowe]

FRICKIN' LASER BEAMS! Sweet...

[Indirect Heat]

How long before we have a KitchenAid consumer-rated computer-guided 30 W laser cutter?

[Seattle Food Geek]

Ha, I wish I had my own kitchen laser. I might finally be able to realize my vision of building a Frank Gehry gingerbread house :-)

Thanks, all, for the warm welcome to eGullet! Looking forward to continued conversations.

[Peter the eater]

Laser-cut nori -- how cool is that?

I recall reading about lasers in the realm of food processing. I don't remember if it was for cutting, measuring, or some other task. Lasers are used for printing and reading barcodes, for example.

[LRunkle]

I am a surgeon with a lot of experience with using a CO2 laser. I have no idea how much flexibility your laser has (btw how did you come by it?) but with surgical lasers you can finely focus or defocus the laser spot. The browning you speak of may be because the beam is somewhat defocused. I hope you are aware of the dangers of the laser beam which can bounce off some surfaces and ricochet around burning where you might not expect it to hit.

In surgery we use this property to burn on the back side of structures we cannot easily move out of the way by placing small mirrors behind the structure and reflecting the beam off them. Perhaps you have laser experience and I am preaching to the choir but it is well to remember that lasers are dangerous as well as useful.

[Seattle Food Geek]

@LRunkle Thank you for bringing up this safety concern about laser use. The laser I'm using is an enclosed, computerized laser cutter, and the beam is focused to a precise point. The burning I've experienced generally occurs when the object being cut is thick - 1/4" or more - and the parts that burn are above or below the focal point.

Admittedly, I'm far from an expert on cutting lasers so safety warnings like this are greatly appreciated!

[IndyRob]

This is so cool I had to spend some time googling laser cutters.

I'm imagining lasing perfect grill marks onto a sous vide'd steak. Or why stop with the classic cross hatch when you sear any image into it.

I wonder if it could cut a sheet of pasta.

[Seattle Food Geek]

As long as we're on the subject, I figured I'd share my technique for pumpkin carving :-) The video below shows the 2nd pass of etching the poem "The Raven" into a pumpkin about 7" in diameter

Below are a few examples of the other geeky pumpkins I've etched with the laser.

Here's a link to a detailed paper I wrote on carving/etching pumpkins with a laser, in case you're interested.

http://seattlefoodgeek.com/2009/10/how-to-carve-pumpkins-with-a-laser/

[BadRabbit]

Your blog is quickly becoming one of my favorites. I've already built your circulator and really enjoy your interesting forays into high-tech cookery.

[Seattle Food Geek]

@BadRabbit Awesome, thanks so much! Much more geeky stuff to come!