Rotary Vacuum Evaporator Recipes

While most chefs are familiar with the regular distillation process, this technology adds another dimension. Distillation under vacuum lowers the boiling point to room temperature. By processing distillations at low temperature, valuable flavor compounds are preserved, adding complexity of the end product.

At Alinea Restaurant in Chicago, the rotary evaporator is used to extract herbal aromas from basil, lemongrass and Thai chilis, letting only pure essence through. During this process, capsaicin is left behind, eliminating the heat from the chili. A unique flavor experience is guaranteed.

 

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