I am currently going through a series of experiments based on the use of Sonicators-Ultrasonic Homogenizers for any quantifiable improvements in culinary process. The equipment is essentially composed of 2 parts, the generator and the processor which has a sonotrode attached to it.Sonotrodes are often referred to as the horn. The sonotrode transfers the oscillations into the medium to be sonified. We will publish some of the avenues we have explored but initial experiments with basic emulsions are flawless. Sonicated flavor transfer is also spectacular. While there are several manufacturers on the market we formed a partnership with HIELSCHER ULTRASONICS of Germany who are solely dedicated to the field of Ultrasonic Processing.

This model above is the UIP 1000-hd which is capable of being operated 24 hrs/day. 1000Watts @24Khz. Below is the actual trasnducer and sonotrode.

There is a video here at STARCHEFS.COM of Chef Sang-Hoon Degeimbre using this  exact set-up to make shrimp stock. We will be updating next week with some of the results of our experiments.

1. (LEFT) Maple Syrup SONICATED with Bourbon. All or most of the alcohol removed with evaporator centrifuge including some moisture loss resulting in a very intense bourbon flavor and deeper maple flavor that still retains it's complexity without any burnt notes. It could certainly be used as is but is absolutely perfect when diluted to taste with the original maple syrup to balance out the flavor. 2. (RIGHT) Maple Syrup SONICATED with Vanilla. Really intense maple-vanilla flavor. As above dilution yields the perfect balance but can be used as is. Best way to decant seems to be to let it flow directly into a mason jar slightly smaller in Dia. than rocket bottles giving maximum yield. The remainder is rinsed out with very hot water and used for a brine.