5 Kitchen Tools From The Future

What Food Engineers Are Coming Up With Today Can Be In Your Kitchen Tomorrow

Table of Contents:

Fromaggio Smart Cheesemaker

CocoTerra Tabletop Chocolatier

Barsys 2.0 Cocktail Machine

LG Snow White Ice Cream

Mycusini Chocolate 3D printer 

kitchen. We’ve got all sorts of fun food and drink based tools that you might see in your home kitchen over the next few years. From chocolates, to drinks, to ice cream and cheese, we’re taking a look into the future to see what food engineers are coming up with. 

Fromaggio Smart Cheesemaker 

Say you have a dinner coming up, and you want to offer up baked brie and fresh mozzarella to your guests. You’re also thinking about some chevre for a salad that you want to serve. Unfortunately for you, your local shop doesn’t carry any brands that you like. What’s worse, it’s difficult to ship cheese, especially when you’re trying to get it to Texas in the summer. You don’t want to go without the cheese course, so what about making your own? The Fromaggio Smart Cheesemaker connects to an app to create almost any type of cheese you can request. It sits on your table and works away while you go on with your life. You can make everything from chevre to yogurt, and many other cow and goat milk cheeses as well. Some cheeses are even able to be made within an hour. According to Fromaggio, the machine is capable of making up to 2lbs of soft cheese or 1lb of hard cheese in a single cycle, for less than it would cost you at the store. 

If you’re interested in purchasing your own, Fromaggio is taking pre-orders now, with it estimated to ship in April of 2022. 

CocoTerra Tabletop Chocolatier

Not interested in cheeses? What about chocolates? Then you might be interested in the CocoTerra Tabletop Chocolatier. This wonderful tool handles all of the steps needed to make chocolate using the connected mobile app. Whether you’re looking to make specific shapes, or you want to blend your own chocolates, it’s possible with the CocoTerra. The app has many different recipes available for you to begin to learn how to make chocolates, allowing you to exclude ingredients for those with allergies, or to emphasize flavors. In two hours you can make any type of chocolate you can dream up. What’s better is that although the company does offer ingredients and even decorations, you’re not restricted to shopping through them. You can purchase materials from anywhere to make your chocolates.  Roughly half a pound of chocolate can be made at one time, which with custom chocolates would be a wonderful night’s feast. 

Although we’re note certain when CocoTerra is going to move to mass production, they are offering pre-orders right now hoping to deliver in the Winter of 2022.

Barsys 2.0 Cocktail Machine

It’s been a long day, and all you want is a Negroni. It’s been one of those days. You don’t want to mix it yourself, you really just want it ready for you when you walk in the door. Fortunately, you know that you set up your Barsys Cocktail Machine earlier that day. All you have to do is pull up the Barsys app on your phone and tell it to make it for you when you park in the drive and it will be ready by the time you get inside.
The Barsys is an alternative to having to memorize tons of different recipes, or being uncertain of how much you need of this or that. You can put in up to 5 bottles of liquor and 3 different mixers to create all sorts of drinks in 15 to 30 seconds. 

In the interests of full disclosure, we do have to talk a bit about some of the flaws with the Barsys. According to many different sources the Barsys app is buggy and lags when processing requests. It’s also been said that the machine does leak during the mixing process. While these are problems that might deter you from purchasing right now we would still suggest keeping an eye on the company. 

If you’re interested in purchasing it you can grab it here from Barsys. 

LG Snow White Ice Cream 

Think about your friend’s Keurig machine. You insert a pod, and out comes coffee. Now imagine if you will that it’s summer, and you can press a button and get ice cream instead. Insert any combination of flavor and ice cream pods into the LG Snow White and get back a dizzying array of ice cream options. Currently, the flavor pods are expected to include a wide range of common ice cream flavors, and the pods for type will feature ordinary soft-serve, alongside more uncommon types such as gelato and custard.  Although we don’t currently have pre-order possibilities or even a launch date, we do know that the testing is going very well and we should see more news as the next year or two goes on. 

Mycusini Chocolate 3D printer 

Rounding out our list, we’re taking a very different look at chocolates in comparison to the CoCoTerra. This offering from Mycusini allows you to build complicated, edible structures in your own kitchen. Want to make that wonderful chocolate peacock you saw in a magazine? You can. 

In contrast to the CoCoTerra, the Mycusini only works with specific types of chocolate, so your ability to use it is limited to the availability of the Mycusini chocolate. The machine does come preloaded with several designs, but they do offer the ability to design and load even more through their Mycusini club. 

There are two different versions of the Mycusini, as of writing. The Mycusini 1.0 features a 105mm by 80mm printing area with a maximum height of 50mm (4.1in by 3.1in, 1.9in height)

The Mycusini 2.0 features a 90mm by 90mm square printing area, and updates the original design by having a more robust, enclosed build, and a larger and more user-friendly touch screen display.

Both of them have the ability to use SD cards to download new designs and templates. 

If you’re interested in getting a Mycusini for your home to experiment with you can get them here, along with supplies, and other accessories. 

The future is full of interesting and surprising possibilities, including the future of your kitchen. Some of these are already available, while others are still in the testing phases and will hopefully come in the near future. All of them are likely to get better with each new iteration. Which kitchen tool of the future are you most excited by? Which one do you think is a bad idea? Let us know over on our Facebook page, we’d love to hear from you. 

If on the other hand, you’re dealing with the very real present where you’ve got issues with your current kitchen appliances, we can help! Give us a call at ((214) 599-0055) or set up an appointment on our webpage and we can help you, no need to wait for the distant future.  At Appliance Rescue Service we’re here to help you, now and in the future. 

Additional Reading: 

Cutting Edge Appliance Concepts of the Future

Top 5 Craziest Smartphone Capable Appliances

9 Kitchen Gadgets You Don’t Need

Beer Cheese is the Best Fall Comfort Food

It can be a topping, a dip, a sauce, take your pick!

As the weather gets chilly, we often crave comfort food (which in our case is often made of cheese). Preferably the warm, melty kind we can put in a crock pot.

Sometimes the weather just calls for beer cheese.

To some of you, that's gonna sound... funny. People who grew up in certain parts of the U.S. are going to get it immediately, but the rest of us are going to have to think on it for a minute or so. We grew up in places where it wasn't a common thing, and moved to yet other places where it was also uncommon, so our household didn't get to try it until recently - but it is definitely a recipe worth sharing. We had to venture out of state to find it, but once we returned, the experimenting began.

There's a halfway decent chance you have most of the ingredients on hand, too.

Ingredients:

1 16 ounce brick Velveeta (or store brand equivalent)
1/2 brick (4 ounces) cream cheese (Neufchatel will work, but not as well)
1/4 cup heavy whipping cream (please do not sub half & half)
3/4 cup Guinness Nitro Stout
2 Tbsp coarse stone ground mustard

Tools:
measuring cup(s), measuring spoon(s), knife, spoon, cutting board, crock pot or heavy-bottomed saucepan with lid, serving dish (if not leaving in the crock pot)

Unbox and unwrap your cream cheese, leaving it on the foil. Place the foil on the cutting board and use the knife to gently divide the cream cheese brick in half. Try not to cut the foil, as you'll want to keep it. Slide one half off the foil and nudge the other half to the center of the foil. Re-wrap the half you won't need today and put it back into the fridge for some bagels later. Cut the half that's left on the cutting board into smaller pieces (this helps it melt faster and more evenly) and dump the pieces into the crock pot or sauce pan.

If you're using a crock pot, turn the heat on low and cover it. If you're using a sauce pan on the stove, turn the burner on as low as it will allow, but don't put the lid on it quite yet.

Take your sixteen ounces of Velveeta (we would not advise using the jalapeno one, but you're certainly welcome to experiment if you wish), and turn it out of its protective foil onto the same cutting board. Like you did with the cream cheese, take your knife and cut it into smaller pieces, then add it to your pot. Crock pot users, please make sure you cover the crock pot again, as that's the only way it retains heat effectively. Sauce pan users, please use a spoon to give everything a nice stir before placing the lid, and then turn the burner up to medium-low.

Now comes the waiting game. If you used a crock pot, you're probably okay to walk away and do something else for a few minutes. Crock pots are designed to heat gently and avoid scorching.

If you're working with a sauce pan, please be sure to watch carefully and stir often. You'll need to be a little more involved in the process to minimize the likelihood of burnt cheese accidents.

It's going to look funny and blob-y for a while as the chunks of cheese melt down. Make sure you've stirred them enough to encourage them to combine. Once you have it mostly melted and all one color, you can add in your heavy cream.

You may need to stand there with the measuring cup inverted over the pan for a minute or so, as the cream is often not in a big hurry to get to where you need it. Once most of it has dripped into the pot/pan, set the cup aside and grab your spoon again. The cream will simply rest on top of the cheeses if you leave it alone, so give it another thorough stir to make sure it gets mixed in properly.

After you've mixed in the cream, it's time to add the beer. We used Guinness because darker beers make for richer flavor in the recipe - but it's also what we keep on hand. You can pretty much use any dark beer you have, but we prefer Guinness, and it's also likely to be the beer you'll see used if you order beer cheese in a chain restaurant.

Adding in the beer is going to be an ugly and kind of gross looking step. The beer will foam on contact and turn the top layer of cheese into a bubbly, brown, goopy mess. Ignore this and push on, stirring until it's incorporated. It's worth it, we promise. You'll know when it's incorporated fully because the cheese itself will have darkened about two shades, and there will be no dark or foamy pockets left.

Now comes the mustard. We used Plochman's brand stone ground mustard because it's super coarse and chunky, and it's a really LOUD mustard flavor, but even just the Great Value brand will add significant taste and texture. On a slight tangent, Plochman's also offers a craft beer mustard made with pale ale - so if you're looking for more beer flavor and less mustard flavor without sacrificing the bite, you can definitely look into that. (No, Plochman's is not giving us any money for this - they just make really good mustard. We promise.)

Mixing the mustard in is going to take some time. It naturally wants to keep to itself in little chunks, but you'll want to break it up so every bite of your beer cheese has enough, but none of them are overtaken by it. Just keep stirring until it looks like it's even. And then stir it a little more, just to be sure.

Once you're satisfied with the distribution and mustard to cheese ratio, grab a pretzel or a cracker and scoop a little beer cheese onto it try it. This is a vital step - very, very important. You can't serve it to your friends or family without quality control, after all. And no one knows better than you if it will need your own special touch - a little white pepper or cayenne? A dash of hot sauce? A sprinkling of Parmesan? Garnish with parsley? Run with it. It's yours now.

Serve it as a dip with pretzels, crackers, or pita chips; use it as a spread on a sandwich or burger, sauce your chicken wings with it, work it into a meatloaf... We've even eaten it as a sauce over pinto beans. Once you've tried it, you'll have a dozen other uses for it right away. Trust us.

Adding cream to the beer cheese.

Now it’s officially beer cheese, we’ve added the beer!

And now we have added the mustard and the beer cheese is complete!