Product Name

Spin Doctor

$799.00

Think your kitchen is fully outfitted? Think again. Meet the Spinzall, a countertop centrifuge developed by Dave Arnold, a leader in the world of modern culinary technology.


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By Marilyn Kitzes

If passionate kitchen experimentation is a favorite pastime, you’re in good company around here. Today’s newest culinary gadgets can let you push the boundaries of ingredients, allowing for more sophisticated and daring recipes than ever before. Dave Arnold, chef, bartender, and scientist, has been officially committed to food experimentation since 2005, when he created the first-of-its-kind Culinary Technology department at the French Culinary Institute, now part of New York City’s International Culinary Center. Arnold has also partnered with David Chang (of Momofuku fame) and founded Booker & Dax, a food innovation laboratory on the Lower East Side. Committed to spreading the word on modern mixology, he also authored Liquid Intelligence (W.W. Norton), which won a James Beard Award for Best Beverage Book.

As part of his work at Booker & Dax, Arnold has developed innovative culinary products, such as the Spinzall, a centrifuge designed for culinary use in bars, restaurants, and homes. Once only available in professional kitchens, traditional centrifuges are loud, 200-pound beasts that can cost thousands of dollars. The Spinzall, however, comes in at under 20 pounds. And with a capacity of 17 ounces, it doesn’t take up much countertop space.

So what can you do with a Spinzall? If you’re interested in clarifying juices, making herb oils and butter, melding fruits with spirits, and separating fats, this unique (albeit pricey) gadget could be for you. However, be advised, it’s not a replacement for your food processor, and it’s best suited for experimental home cooks (and especially mixologists) who want to take their recipes to innovative places. The Spinzall spins up to 4,100 RPM, with a maximum g-force of almost 2,000. Another plus is that the Spinzall doesn’t heat up when it runs (like most centrifuges), and doesn’t require cooling. It also includes a pump that allows you to run it continuously, processing one liter every 20 minutes, and is completely dishwasher-safe, except for the motor. And while it’s very true you might not need the Spinzall, the mad scientist in you might just have to have it.

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The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.