The impossibility of of inside out bread
I read a fluff piece in Circuits the other day about Hamaro Cantu, a chef in Chicago making food with an inkjet printer and running carmel through a dialysis machine. It’s pretty interesting. Except for this:
Mr. Cantu said he might use the laser to burn a hole through a piece of sashimi tuna, cooking the fish thoroughly inside but leaving its exterior raw. He said he would also use the laser to create “inside out” bread, where the crust is baked inside the loaf and the doughy part is the outer surface. “We’ll be the first restaurant on planet Earth to use a class IV laser to cook food,” he said with a grin.
Of course he’s grinning, he’s lying through his teeth. You can’t not have crust on your bread. What he is going to have a is a toroidal loaf of bread.
Half a million dollars to make a fancy donut. Of course, now I’m going to try to convince Eric to let me turn the Lamda into a breadmaker.