3-D food printing

[janeer]

There are seriously starting to be way too many gee-whiz engineers in the kitchen. Read here.

[Maxim]

I think it sounds great - thanks for the article.

I'm curious why your reaction is so dismissive though. Do you think that changing the shape (and hence, taste) of food isn't important, or do you just arbitrarily draw the line as to what sorts of tools and machinery can be used to do so?

A lot of what good food is about is about shape and texture. It's possibly main difference between McDonald's french fries and Heston Blumenthal's thrice-cooked chips. Just writing someone's name in a cake or on top of a latte isn't particularly special or admirable, but achieving the right shape for a snack or maximising surface area of something you're about to fry sounds like great news. No doubt it will be outside the reach of the standard home cook for a decade or more, but it's an interesting development!

[janeer]

I agree with you about shape and texture. I think I am a sort of less is more person with food, though. The older I get, the closer to its simple preparation I want it. But would I want to try the output of this? Absolutely.

[carimakan]

I have two 3D printers that can print/extrude thermoplastic. I looking to change the nozzle to chocolate or other batter or any food that can be extruded via a a nozzle. So any shape and size is only limited to the printer's limit (8"x8"x4").