The experimental kitchen at Chicago restaurant Alinea has produced a transparent pie that tastes just like traditional pumpkin pie. Created by executive chef Mike Bagale and chef de cuisine Simon Davies, it’s not the kind of thing you can just whip up at home, unless you have a rotary evaporator, or a moonshine still that’s not being used.
To make their translucent pumpkin pie, Bagale creates a heavily spiced traditional pumpkin pie filling, blends it with water, and then pours that liquid into a rotary evaporator, a device that distills…
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