homogenizer

Many of the recipes involve sous vide cooking in which ingredients are sealed in airtight plastic bags and slowly cooked, often in water, and the book's list of "must-have tools" includes liquid nitrogen, a centrifuge and a tabletop homogenizer.

Making a 21st-Century Hamburger 2011

From the ultrasonic bath we proceeded to the chamber vacuum sealer, the ultra-high-pressure homogenizer, the rotor-stator homogenizer -- well, just see the gallery.

Inside The Modernist Cuisine Kitchen Laboratory Popular Science 2011

From the ultrasonic bath we proceeded to the chamber vacuum sealer, the ultra-high-pressure homogenizer, the rotor-stator homogenizer -- well, just see the gallery.

Inside The Modernist Cuisine Kitchen Laboratory Popular Science 2011

From the ultrasonic bath we proceeded to the chamber vacuum sealer, the ultra-high-pressure homogenizer, the rotor-stator homogenizer -- well, just see the gallery.

Inside The Modernist Cuisine Kitchen Laboratory Popular Science 2011

Now, I love a Weber grill, but the Weber has been the great homogenizer.

One Big Table Molly O’Neill 2010

Like other American industries, ice cream production increased because of technological innovations, including steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and new freezing processes and equipment.

The history of ice cream (July is National Ice Cream Month) 2010

"The contamination of sovereign credit space with past and future bailouts is a leveler [with other types of credit], a homogenizer, a negative for those sovereigns that fail to exert necessary discipline," wrote Mr. Gross.

For Sovereign Debt, It's Advantage Lost Sam Mamudi 2010

"The contamination of sovereign credit space with past and future bailouts is a leveler [with other types of credit], a homogenizer, a negative for those sovereigns that fail to exert necessary discipline," wrote Mr. Gross.

For Sovereign Debt, It's Advantage Lost Sam Mamudi 2010

Once upon a time, the internet was supposed to be the great homogenizer.

we feel different / what consumes me, bud caddell 2009

American sour cream is heavier-bodied than the European original thanks to the practice of passing the cream through a homogenizer twice before culturing it.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004