WATCH: Your Next Fancy Dinner Will Be Made With Blow Torches And Liquid Nitrogen

Next time you order foie gras or gourmet ice cream at a high-brow restaurant, know that some very advanced equipment might have been behind those dishes. With molecular gastronomy catching on in the food world, many chefs are focusing on developing new, innovative methods of cooking.

The Huffington Post's Katie Linendoll recently sat down with Dave Arnold, a partner at the bar Booker and Dax in New York, who showed her several new gadgets that were invented to solve common kitchen problems. Among his latest items is the Searzall, which was designed to create a fine crust on delicate meats.

"It takes what would be the very intense heat of a torch and turns it into a very even kind of heat." Arnold explained. "What this allows you to do is get a very fine crust on something like a scallop and still have the inside be fundamentally sushi-raw."

molecular gastronomy

HuffPost also spoke with chef Sam Mason, who has used his years of experience at the renowned wd~50 restaurant in New York to open up a small-batch ice cream store called OddFellows in Brooklyn. Mason is able to make ice cream flavors like lemon meringue by flash-freezing meringue and lemon curd in liquid nitrogen, shattering them into pieces and folding them into the cream.

"The technology and the techniques are actually making food more efficient," he said.



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