05 Innovation


A new wave of cooking


Innovative chefs are embracing ultrasound-based cooking techniques to transform cheaper meat cuts and vegetable waste into creative new dishes. Silko, co-creators of the Sonika, and Next Cooking Generation explain to Chris Evans how it works


84 Aliworld


overused when new products launch, and the hype is rarely justified. However, in the case of the Sonika – a cutting-edge preparation appliance from Silko and Next Cooking Generation that uses patented, focused ultrasound technology – these terms are more than fitting. Ultrasound technology


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has been used before to clean products, but this is something new. Silko and Next Cooking Generation are harnessing wave technology to treat food and prepare drinks – all within a stylish, stainless steel,


ords such as revolutionary and redefining are often


professional-grade machine. “We were trying to think


outside the box,” says Michele Bartolini, product specialist at Silko. “Using Next Cooking Generation’s patented waveco® focused ultrasound technology [developed at the University of Teramo in Italy], we found that we could massage the food towards accelerated maturation.” Tis “massaging process”


softens proteins in the food without losing moisture, enhancing tenderness. It also kills bacteria, such as salmonella and listeria, significantly extending food shelf life “by about 50%” according to Bartolini. But perhaps most importantly


for chefs and restaurant owners, the Sonika also allows the use of


less premium cuts of meat that would normally go to waste – with perfect results.


Meat cuts At Il Posto restaurant in Bologna, executive chef Gianpaolo Rola typically uses filet beef for tartare – not for its flavor, but for its consistency and tenderness. With the Sonika, he achieves the same tenderness using the more flavorful shoulder cut of beef – but all at a much cheaper price. “Filet was costing €32 per kilo, whereas the shoulder of beef was just €11, so it was saving him about €7,000 over the year,” says Bartolini. “Plus, there’s no need for dressing (oil or vinegar), because the liquid distribution of the


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