Word: arnolds
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...Arnold's insane-looking contraptions are mostly an attempt to remedy simple engineering inefficiencies we've come to accept. Why shouldn't we have foot pedals on our kitchen sinks so our dirty hands don't touch the fixtures? Wouldn't a scale that converts metric measurements like grams into more familiar ones like ounces be far more accurate and less messy...
...invention of new kitchen equipment became Arnold's consuming quest after he graduated from Yale and got a master's in art at Columbia University and was living illegally in an artist's studio in Manhattan. Arnold loved to cook but had only a hidden dorm fridge and a hot plate. When he didn't get caught by the landlord, he amped it up, adding a meat slicer and a deli case. "But nothing is like having a commercial deep fryer," he says. "That's a life changer...
...acquiring culinary gadgetry was easy compared with creating it, and Arnold quickly proved himself a gifted inventor. There was his immersion blender with an 18-volt battery and a trigger borrowed from a DeWalt high-speed drill, for starters. He began writing about equipment and technology for Food Arts magazine, and one night, while eating at the restaurant wd~50, Arnold chatted up chef Wylie Dufresne, a man so gadget-happy, he has deep-fried mayonnaise. Dufresne, like most people, came away from his first meeting with Arnold just a little dizzy. "He's probably a little ADD," says Dufresne...
...just hardware that fascinates Arnold but also the software--which is to say, the food and, especially, the drink. Cocktails have become his latest obsession. He likes them carbonated with small, even bubbles, which means distilling or spinning out all the little pulpy bits from the juice so the bubbles don't stick to them, which means losing a lot of the acids that give juice its taste, which means figuring out a blend of powdered acids to add back in. That's a lot of effort to solve a problem that didn't exist before Arnold decided that...
Despite all his equipment and powders, Arnold isn't interested in creating crazy new flavors. One of his favorite mixes is bourbon and apple, which sounds straightforward enough until he tells you how he distills the Maker's Mark, removing the oaky bitterness so it won't overpower the juice, which, by the way, he presses from an obscure line of British apples developed in the 18th century...