A New Spin on Cooking; March 2011; Scientific American Magazine; by W. Wayt Gibbs; Nathan Myhrvold; 1 Page(s)

High-end restaurants have begun adding a new piece of equipment to the kitchen that until recently was found mainly in medical laboratories and university chemistry departments. The bigger versions look a bit like washing machines, but the spin cycle in these ultracentrifuges is a lot more powerful than that of any Maytag. They whirl vials around tens of thousands of times a minute, generating centrifugal forces up to 30,000 times as strong as Earth’s gravity.

High-end restaurants have begun adding a new piece of equipment to the kitchen that until recently was found mainly in medical laboratories and university chemistry departments. The bigger versions look a bit like washing machines, but the spin cycle in these ultracentrifuges is a lot more powerful than that of any Maytag. They whirl vials around tens of thousands of times a minute, generating centrifugal forces up to 30,000 times as strong as Earth’s gravity.