The Rotaval is a new example of technology application in the kitchen, an instrument that uses the technique of solid distillation at low temperatures using a vacuum pump. Developed in collaboration with the Alicia Foundation (Food and Science), it evolved from the Rotavapor. The Rotaval, used in chemical laboratories, permits the distillation of any type of product be it liquid or solid, as long as it is humid, which means that it allows the capture of the purest aromas and essences of almost everything, up to the point of being used to impregnate products with hints of sand and sea.
It has multiple applications. It can be used to extract the alcohol from alcoholic beverages obtaining an excellent spirit, to obtain reductions where cooking and oxidation of the product is avoided, to carry out reflux cooking, to impregnate some solid products with liquids or to make marmalades and jams where all the original taste is preserved as the product isn’t cooked. The only limit is that of the imagination.