Why more and more gastronomers are adopting the rotary evaporator

At first, it might seem odd for renowned bartenders and star chefs to invest in laboratory equipment for processing the raw materials in their drinks and dishes. But, in the pursuit of fresh and unique impressions, it’s essential to venture beyond the familiar—much like in general research. That’s why utilizing this laboratory device brings real advantages for creative individuals in both the kitchen and behind the counter.

The concept of extracting flavor from aromatic plants is nearly as ancient as mankind itself. Whether for drinks or food, the goal is to extract the most intense flavors possible. Established processes in the catering industry, such as infusing spirits with herbs, sous-vide methods, boiling, or simple juicing, come with drawbacks. Sensitive flavors can be destroyed by excessive heat, a substantial input of starting material is often needed, and color changes and reduced shelf life are common.

These challenges led to the gradual adoption of rotary evaporators. Their technology allows water or spirits to be gently enriched with flavors. The outcome is clear, highly aromatic extracts without any added coloring, and they prove to be exceptionally productive. Additionally, compared to other flavors, they have a longer-lasting effect.

Furthermore, a rotary evaporator not only facilitates the separation of volatile aromas but can also intensify non-volatile ones. Juices and sauces can have their aromas concentrated by gently reducing water content. The key advantage over traditional boiling down lies in the low temperatures, preserving heat-sensitive flavor compounds and avoiding undesirable color changes.

Moreover, the use of a rotary evaporator results in lower production costs—a tangible benefit, especially with high-priced ingredients like truffles. Vacuum extraction can yield more flavor than using these components in their unprocessed state, even with significantly smaller quantities. Overripe fruits, vegetables, or wilted herbs, which would typically be discarded, become valuable sources for aromas serving as the foundation for extracts.

These are the primary reasons why an increasing number of gastronomers are delving into the realm of flavor management with rotary evaporators, offering their guests novel and surprising taste experiences.

Teaser-Picture: ©Weisshorn Spirits Sarl, Matt the List