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The Paco Jet is truly an amazing piece of equipment.

Vacuum pack machines which are used for sous vide cooking are illegal in NYC and Chicago in commercial kitchens. The technique can be duplicated in a low temperature, moist cooking environment. But these machines are standard in pretty much any European kitchen for cooking, portioning and storage.

Leave it up to chefs to make whip-its and electric pipes respectable kitchen tools.

The tumblers and vacuum pumps have been used by your favorite chains to inject chemical flavor enhancers and enzymes into cheap cuts of meat for years. It's cool that chefs are starting to use them now for good stuff.

It's an interesting twist in current gastronomy -- the food science that has been mostly put to use for gross commercial food finding favor in some high-end kitchens.

I just watched a bit of hilarity on "The Next Iron Chef"
The Polyscience people and Wylie DuFresne of wd-50 were guests, and they demo'd this equipment for the highly regarded chefs in competition. None of the chefs were into the gadgets -- it was all new to them since their goals in the kitchen were taking the chemicals out of food, not putting them in...

So if an anti-griddle and a griddle touch, is there a catastrophic explosion of energy?

These products seem destined to turn up in SkyMall, maybe in 5 years.