07.11.2016 tillbaka

Cooking with the RC 900

Cooking with the RC 900

Trade fair visitors of the Ilmac 2016 already know him: Mario Waldispühl, kitchen chef of the Gasthof Krone Blatten in Malters/Switzerland (15 points Gault Millau). He spoiled our guests at the KNF booth with treats - and surprised them: The delicacies were not created on a stove, but in the rotary evaporator RC 900.

Reason enough for us to introduce the enthusiastic, motivated chef a bit closer. The concept of Mario Waldispühl: creative and colorful. As basic ingredients, he and his team use fresh, seasonal products from the region. To spice up and refine, the kitchen staff of Krone Blatten reverts to a lot of imagination, coupled with a strong love for the profession and the products. This results in astonishing combinations; A feast for the eye and palate. The native Lucerne kitchen chef likes crazy as well as tried out and tested foods; Elaborate multi-course menus or a ground-standing stew - he cooks them both with the same passion.


While we are doing this interview, the summer season is already coming to an end, but the summer season Menu  in Gasthof Krone Blatten is still up. - Which food would you order?

Clearly the basil ravioli! By the way, it’s the dish from the summer menu, which I like best to cook.

Do you have a culinary wish that you have not yet met?

Fresh Maine lobster in a restaurant on the coast of Maine.

Is there a dish from your childhood that you have never got close to, what is your subjective opinion?

Quite clearly: Grandma's dumplings! Unreached. In such taste memories, of course, it is above all about feelings, about emotional bonding.

Let's go from the "normal kitchen" and the emotions into the world of technology. Cooking with a rotary evaporator - when did you hear about it for the first time?

About 10 years ago the molecular kitchen was very popular. This is where the rotary evaporator plays an important role. Because with it one can quickly and easily separate liquids, distill and boil at very low temperatures. The boiling point is considerably lower under vacuum; A tomato sauce, for example, boils in the rotary evaporator already at 40 degrees, whereas in classic cooking, between 70 and 80 degrees. I think every ambitious, modern chef dreams of cooking, experimenting with a rotary evaporator. For me it was so, but the devices are not quite cheap.

How did you get your rotary evaporator dream come true? Or in other words: How did you get to your rotary evaporator?

I was lucky!  I have a regular guest working at KNF Flodos. One night I was talking about the rotary evaporator and he asked if I were tempted  to cook with one . And so it happened that I came to an RC 900 from KNF and to return the favor, I will cook  at KNF’s Ilmac booth.

When this article is published, the exhibition is already over - and the "culinary secret" has already been aired. Can you tell us, therefore, with which delicacies you would like to pamper your guests?

We start with a drink with chili and limes. Then there is tuna with chili, wasabi, algae - an indescribable taste experience! For dessert the main components will be chocolate and chili. And yes, chili did it to me; the results obtained with this spice with the rotary evaporator inspire me absolutely - an aromatics-technical revelation! We were able to hide the sharpness of the chilis, while its taste was fully revelaed. So our "Little Experiment" at the fair is also very suitable for people who do not eat hot(spicy).

The rotary evaporator RC 900 from KNF is designed for laboratories. Is there something you think you should modify so that it is suitable for use in gastronomy?

No not at all. It is perfect for us as it is - no change wishes! Except when KNF would develop  a model that cleans itself, then ... Fun aside: It is in the nature of the matter that we need a lot of time to clean the RC 900, but this is easy and can not be changed. But you can dream.


(Article from "notabene" - KNF Switzerland's customer magazine)