What's in Jose Andres' kitchen?

Juicer

Roner (a water circulator)

Steamer

Pacojet (sorbet maker)

Torch

iSi bottles (for espumas and carbonated fruit)

Cryovac machine

Fractioned gram digital scale

Hand blender

Milkshake mixer (for making emulsions)

KitchenAid mixer

Cotton candy machine

In the works at minibar

Below are three dishes José Andrés has experimented with, but are not currently on the menu.

“False Corn on the Cob”: This is a corn-water gelee in the shape of a cylinder. It’s about 3.5 inches long and about a half-inch in diameter. Baby corn kernels are then crusted on the outside of the gelee to give the appearance of a baby corn. It’s seared and served hot.

“Matcha Ball”: A ball of cotton candy that tastes like sweet and sour green tea. A ball of cotton candy is lightly sprinkled with citric acid. The ball is then rolled in Matcha, a Japanese green tea powder, and finished by placing a bit of lime zest on top.

“Cornbread”: The dish starts as a thin disc of dehydrated corn meringue. A little hot corn purée is spread on top of that. Next comes a layer of warm corn espuma placed atop the purée and meringue. It is finished by sprinkling corn nut powder and Maldon salt on top. A drizzle of extra virgin olive oil is then added. The final dish is 1.5 inches in diameter and 1.5 inches tall.

—Elizabeth Johnson