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The search for new gastronomic tools
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According to Sapiens methodology, gastronomic tools are the set of inedible products (machines, devices, utensils) created by humans to facilitate the performance of specific tasks in the field of gastronomy, fine-dining restaurants in our case, for the purpose of obtaining elaborations for tasting.
The elBulli creative team has made great efforts to find new, groundbreaking gastronomic tools.
Through research and discovery, the team has selected new tools from different economic fields and activities in the food industry or industrial design, and even from the domestic world. In some cases, the team has itself designed and developed specific tools in collaboration with professionals from different disciplines.
This installation shows a timeline of elBullirestaurante’s most significant contributions to the introduction of tools into the gourmet kitchen.
The elBulli creative team has made great efforts to find new, groundbreaking gastronomic tools.
Through research and discovery, the team has selected new tools from different economic fields and activities in the food industry or industrial design, and even from the domestic world. In some cases, the team has itself designed and developed specific tools in collaboration with professionals from different disciplines.
This installation shows a timeline of elBullirestaurante’s most significant contributions to the introduction of tools into the gourmet kitchen.
1990
Juicer
Incredible as it may seem, until 1990 juicers were almost exclusively used in the home kitchen. Its introduction into the kitchens of fine-dining restaurants opened up a new world of stocks, waters and jus, among other concepts, techniques and elaborations.
Thermomix
A domestic appliance that has also been adopted by the fine-dining sector because of its great ability to achieve superfine textures, as well as to heat food when in operation.
Juicer
Incredible as it may seem, until 1990 juicers were almost exclusively used in the home kitchen. Its introduction into the kitchens of fine-dining restaurants opened up a new world of stocks, waters and jus, among other concepts, techniques and elaborations.
Thermomix
A domestic appliance that has also been adopted by the fine-dining sector because of its great ability to achieve superfine textures, as well as to heat food when in operation.
1992
New uses for the meat slicer
Initially used almost exclusively for cold meats, its functions have been expanded to include cutting fruits and vegetables, such as bananas, mangoes and aubergines. This opened up a new world of elaborations, including lamicracks and new varieties of pasta.
New uses for the meat slicer
Initially used almost exclusively for cold meats, its functions have been expanded to include cutting fruits and vegetables, such as bananas, mangoes and aubergines. This opened up a new world of elaborations, including lamicracks and new varieties of pasta.
1994
The first siphon
First used at elBulli in 1994, the original siphon was characterised by its lack of a built-in charging system, meaning that it had to be directly hooked up to a bulky nitrogen cylinder.
The first siphon
First used at elBulli in 1994, the original siphon was characterised by its lack of a built-in charging system, meaning that it had to be directly hooked up to a bulky nitrogen cylinder.
1996
Squeeze bottle
Discovered during a trip the team made to the United States, its introduction at elBulli changed the concept of applying sauces, a technique for which a spoon was almost exclusively used until then.
Squeeze bottle
Discovered during a trip the team made to the United States, its introduction at elBulli changed the concept of applying sauces, a technique for which a spoon was almost exclusively used until then.
1998
The ISI siphon
This new siphon represented a technological evolution compared to the original one. It was now possible to insert nitrogen or carbon dioxide chargers directly into the device for ease of use.
The ISI siphon
This new siphon represented a technological evolution compared to the original one. It was now possible to insert nitrogen or carbon dioxide chargers directly into the device for ease of use.
1999
Cocktail Master: temperature contrasts
This layering tool allowed elaborations with contrasting temperatures to be made, such as the Pea soup 60º/4º. It was served in a small glass so the transition between both temperatures could be appreciated.
PacoJet: instant sorbets
This tool changed the world of ice cream and sorbets, especially in terms of efficiency. It did not replace the ice cream maker, but has a complementary role.
Precision scales
The need to accurately weigh agar-agar led to the incorporation of this tool, and it wasn’t long before it began to be used for weighing other products, such as alginate and xanthan gum.
Syringe
The use of a syringe like a piping bag led to the development of spherification and other elaborations.
Cocktail Master: temperature contrasts
This layering tool allowed elaborations with contrasting temperatures to be made, such as the Pea soup 60º/4º. It was served in a small glass so the transition between both temperatures could be appreciated.
PacoJet: instant sorbets
This tool changed the world of ice cream and sorbets, especially in terms of efficiency. It did not replace the ice cream maker, but has a complementary role.
Precision scales
The need to accurately weigh agar-agar led to the incorporation of this tool, and it wasn’t long before it began to be used for weighing other products, such as alginate and xanthan gum.
Syringe
The use of a syringe like a piping bag led to the development of spherification and other elaborations.
2000
Microplane
The development of Microplane graters made it possible to produce textures that were impossible to obtain with other types of graters.
Carbonating beverages
The incorporation of carbon dioxide made it possible to customise soft drinks and to break new ground in making cocktails.
Microplane
The development of Microplane graters made it possible to produce textures that were impossible to obtain with other types of graters.
Carbonating beverages
The incorporation of carbon dioxide made it possible to customise soft drinks and to break new ground in making cocktails.
2003
Caviar maker: production of spherical caviar
A custom design resulting from the collaboration with the designer Luki Huber – who at the time had joined elBullitaller’s creative team– as a solution for reproducing spherical caviar in large quantities to satisfy the requirements of each service.
Caviar maker: production of spherical caviar
A custom design resulting from the collaboration with the designer Luki Huber – who at the time had joined elBullitaller’s creative team– as a solution for reproducing spherical caviar in large quantities to satisfy the requirements of each service.
Dehydrator
This tool replaced the oven and made it possible to make such elaborations as lamicracks, protengues and sheets of different dried vegetables.
This tool replaced the oven and made it possible to make such elaborations as lamicracks, protengues and sheets of different dried vegetables.
Candy floss machine
A tool adopted from the world of fairgrounds and other festive events to create new elaborations.
A tool adopted from the world of fairgrounds and other festive events to create new elaborations.
2-m ‘Spaghetto’ tube
It enabled the creation of an extraordinary 2-metre-long spaghetti. A new concept was also created, in terms of the use of accessories with a siphon.
It enabled the creation of an extraordinary 2-metre-long spaghetti. A new concept was also created, in terms of the use of accessories with a siphon.
2004
Spherical gnocchi nozzle
One of the groundbreaking new accessories, in this case for making spherical gnocchi using a siphon.
Liquid nitrogen bowl
The introduction of liquid nitrogen led to the use and improvement of this tool, making it possible to make nitrogenated elaborations in an instant.
Spherical gnocchi nozzle
One of the groundbreaking new accessories, in this case for making spherical gnocchi using a siphon.
Liquid nitrogen bowl
The introduction of liquid nitrogen led to the use and improvement of this tool, making it possible to make nitrogenated elaborations in an instant.
Teppan-nitro
The creative work carried out with liquid nitrogen led the way for frozen griddled elaborations, for which this new tool, intrinsically linked to this new concept, was developed.
The creative work carried out with liquid nitrogen led the way for frozen griddled elaborations, for which this new tool, intrinsically linked to this new concept, was developed.
Pressure cooker
As with the juicer and Thermomix, the pressure cooker was adopted from the domestic environment to cook products that were impossible to prepare by boiling in conventional cookware, such as nuts and rose petals.
As with the juicer and Thermomix, the pressure cooker was adopted from the domestic environment to cook products that were impossible to prepare by boiling in conventional cookware, such as nuts and rose petals.
‘The soup’ letter mould
This tool paved the way for creating custom moulds with multiple possibilities.
This tool paved the way for creating custom moulds with multiple possibilities.
Gelatine macaroon mould
An evolution of moulds that has allowed the production of a gelatinous paste
An evolution of moulds that has allowed the production of a gelatinous paste
2005
Caramel thread drill attachment
The decontextualisation a tool from the world of DIY, to which an adapter was attached, made it possible to produce a very fine spun sugar thread.
Caramel thread drill attachment
The decontextualisation a tool from the world of DIY, to which an adapter was attached, made it possible to produce a very fine spun sugar thread.
Freeze dryer
This machine was first introduced to the fine-dining world by elBulli. It allowed them to create their own custom freeze-dried elaborations, extending the scope of freeze-drying to a creative level.
This machine was first introduced to the fine-dining world by elBulli. It allowed them to create their own custom freeze-dried elaborations, extending the scope of freeze-drying to a creative level.
2006
Croquanter
A set of stencils created by Albert and Ferran Adrià to use in a food dehydrator to obtain crisps in different shapes using puréed fruits, vegetables and nuts, among other ingredients.
Superbag; supercolador
Created to be used in place of a sieve, muslin or a conical sieve, this bag offered great practicality and efficiency in extracting as much liquid as possible from solids.
Croquanter
A set of stencils created by Albert and Ferran Adrià to use in a food dehydrator to obtain crisps in different shapes using puréed fruits, vegetables and nuts, among other ingredients.
Superbag; supercolador
Created to be used in place of a sieve, muslin or a conical sieve, this bag offered great practicality and efficiency in extracting as much liquid as possible from solids.
2008
Custom silicone moulds
These custom silicone moulds were designed to achieve shapes that could not be made using commercially available moulds.
Custom silicone moulds
These custom silicone moulds were designed to achieve shapes that could not be made using commercially available moulds.
2009
Oblate heat sealer
Initially intended for sealing bags, this tool was given a new use with oblate wafers, enabling the creation of magical elaborations.
Oblate heat sealer
Initially intended for sealing bags, this tool was given a new use with oblate wafers, enabling the creation of magical elaborations.
2010-2011
Carta Fata cooking foil
An evolution of the cooking en papillote concept, thanks to its transparency, this product offers an aesthetic that differs greatly from traditional papillote pouches.
Carta Fata cooking foil
An evolution of the cooking en papillote concept, thanks to its transparency, this product offers an aesthetic that differs greatly from traditional papillote pouches.
