Techalyzer

We live in a society that is obsessed with watching television so why not have a television in the kitchen. The flickering of the family television is comparable to the flames of the old family hearth.
One of the most self-indulgent of kitchen gadgets to arrive on the market lately is the kitchen range hood that is topped with a built-in LCD TV screen. Architecturally this looks like a roof top chimney with a big television embedded at the top.
This interesting kitchen design concept was invented by a company called ILVE. It is obviously made for people who have very large kitchens as the television is quite high up near the ceiling. You would need to have some square footage in the kitchen area so you could step back and view what you need to. Also if you are trying to catch your favorite soap opera but you happen to be working beneath the hood and using the stove you are not going to be able to see this television screen at all. The only way to see it would be to step back from the stove and get a crick in your neck as you crane to see the television screen above you.
Another problem with the design that has been noted by many critics of this ILVA product is that the range is actually embedded with a ten inch flat LCD monitor with a remote control Of course you need cable to turn on the television, receive programming or look at a DVD. This means that some kind of cable or cord must be run or draped down from the hood which is not that convenient or attractive looking.
The actual hood of the appliance is made of white stainless steel and has touch screen controls, a filter light indicator and a washable grease filter.
The company ILVE should at least be commended for trying to be inventive about kitchen design. The VELA range hood was invented so that the kitchen could more become the hub of the home and also help busy types keep up with current news events. It was also supposed to be designed for avid cooks who want to follow along with their favorite cooking shows while preparing food in the kitchen.
Of course the range hood itself is state of the art with a sleek design. It has bathe ability to remove all cooking fumes and has a four speed touch control for operating the fan. When the filter on the hood gets too dirty a light goes on informing us that it is time to wash it. You will never have a grease fire in your range hood with this super sophisticated type of range hood.
The range hood television combo was actually designed by a very famous Italian designer named Marco Valerlo Agretti.

Finally a device has been invented that allows you to keep an open bottle of wine fresh forever. No longer will you open a bottle, stuff the cork back in and then be disappointed as you end up having to discard it the next day. No longer will you have to make the choice between opening one bottles of wine or another. If you want both red and white wine bottles open you can now have both. This is thanks to an invention called the Skybar Wine Preservation and Optimization System. It is made by a company called Frontgate and helps you preserve at three bottles of wine that are open at the same time.
This Skybar wine keeper solves the problem of what wine will go best with that cheese that you want or solve the indecision of that fussy guest who wants to taste the wine before a glass is poured. Now you don’t have to make that commitment to opening either red or white wine. You can open both.
This wine preservation system is a work of design genius. There are three independently chilled chambers that store the wine and keep them ready for serving until the bottle is empty. The wine is served at its optimum temperature.
Each chamber is equipped with a pouring spout that smoothly decants the wine directly into your glass. The vacuum technology helps you preserve opened bottles of vino for about ten days. Imagine the amount of money that you can save if you can drink every last drop of wine from the bottle. It also means that you can save one bottle of wine for cooking only and use it for weeks without fear of it spoiling over time.
Of course this is the perfect present for a wine freak because you can now buy a very expensive bottle of wine without fear of having it spoil if you cannot drink it all at once. In fact you can have three very expensive bottles of wine all open at the same time and use one bottle for not one but even two or three special occasions.
As there are three chambers it is suggested that you have a red wine in one, a white one in anther and a bottle of champagne or rose in the third compartment. Wine experts love this gadget because the temperature of each chamber can be set differently to be sure that it is always served how it supposed to be. This unique at-home wine bar also has nine different temperature presets that you can choose from or you can set what temperature you want the wine to be manually all by yourself.
Yet another good feature is the pouring spout which does not disturb the sediment in the wine bottle so you can drink how it should be. Each chamber holds a one to one and half liter bottle.

The Anti-Griddle is one of those incredible new inventions that is the pride and joy of the new fusion and chemistry oriented cuisines. This is because it has the ability to cool food to many degrees below zero within seconds.
At first glance this griddle looks more like an air conditioner. It has a steel cook top that is only one foot square. Instead of heating up to sauté, grill and fry it cools down to minus thirty degrees Fahrenheit. This results in desserts that have frozen shells and creamy and soft insides.
This invention came out of the love for using liquid nitrogen to freeze cream into beads. This technique for making arctic chilled ice cream pellets was pioneered by a check and inventor named Curt Jones. Jones, who was a cryogenic expert, revolutionized the way we see frozen food. In fact he is often credited for starting the entire craze for molecular gastronomic. Molecular gastronomics is a way of cooking food using the principles of physics and chemistry. The chilled ice cream pellets that resulted were called Dippin’ Dots.
E Bulli who is a gourmet chef who is also at the forefront of molecular gastronomy created a similar invention a few years ago. It was simply a metal plate that was placed over a bowl of liquid nitrogen. The cream was dripped on top of the frozen metal plate to create the Dippin’ Dots treats. The problem with this set up was that it was unpredictable because the nitrogen was not able to be controlled as it was released.
The advantage of using the Ahti-Griddle is that the mechanics have been figured out. It can be plugged into any ordinary outlet and it cools to minus thirty degrees within fifteen minutes.
The Anti-Griddle is very effective when it comes to making exotic lollipops and popsicles like crème anglaise lollipops. Many gourmet chefs already own this griddle and use it to serve up delicious amuse bouche type treats in their restaurants. For instance Chef Grant Achatz of Chicago’s famed five star Alinea restaurant make frozen mango puree soaked in sesame oil.
The top of the Anti Griddle is so absolutely cold that you need to spray the surface with cooking spray or your confections will stick to the grill surface. The manufacturer also recommends that you do not use metal implements to manipulate the food on the grill. Another recommendation from Polyscience (the maker) is that you use the strongest flavors and thick liquids as foods that are deep frozen like this can lose their taste.
Although it is an eclectic machine it is likely that the Anti-Griddle will be around for some time because it has been winning awards and acclaim for its functionality and also for the food it creates. In fact it won the 2007 Food Network Award for Tasty Technology.