For that cook who is inspired more by Nathan Myhrvold than Julia Child, there is the Spinzall, a centrifuge that can clarify liquids like flavored oils, juices and spirits. It was developed by Dave Arnold — the bar geek — to be more compact and cheaper than industrial models, yet more powerful and with a larger capacity than the small ones now available. It can process a half-liter (about 17 ounces) at a time to separate peeled, chopped tomatoes into tomato water and tomato paste; and spin diced bananas mixed with rum into clear banana-flavored rum. For home cooks, it’s an expensive toy that is not likely to displace the food processor, but chefs and bartenders may want one under the tree: Spinzall, $799, amazon.com.
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