If you’re tired of cooking chicken that comes out rubbery or still raw, there may be a new solution for you. A team of researchers at Columbia University recently demonstrated that several different types of lasers can be used to cook 3D-printed chicken thoroughly, with no adverse effects on the food’s taste.
The findings are the latest step in the lab’s progress toward digitizing the cooking process. The team cooked chicken right on a tabletop—no need for a conventional oven or stove. Their results were published this month in the journal npj Science of Food.
“Cooking is essential for nutrition, flavor, and texture development in many foods, and we wondered if we could develop a method with lasers to precisely control these attributes,” said Jonathan Blutinger, an engineer at Columbia University and the paper’s lead author, in a university press release.
After blending chicken into a purée and