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cooking with nitrogen....ever done it.....have video?? Answered

wishing to incorporate molecular gastronomy into my catering biz.....
suggestions,?....thoughts,......show of hands?
how to use...
step by step instructions with recipes are needed please
thanks
chefpeter

Discussions

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sshuggi

7 years ago

One time a chemistry teacher made some liquid N2 ice cream. You just put the cream, sugar, and flavor choice in a bowl and pour the N2 in and stir. The nitrogen boils off so there's none left in the ice cream. It was delicious, you stir in cookie dough and Oreo bits afterward though. That was even better.

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AddaBrightsshuggi

Answer 6 years ago

I second this comment. My chemistry teacher did this in high school as well. It was delicious. Isn't there an ice cream shop out there that does this? My teacher also baked a cake by running a current through it. It would be interesting to see a catering company use these techniques. I wonder if there are any in Calgary...

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orksecuritysshuggi

Answer 7 years ago

That's become almost a standard technique in the MIT dorms...

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sshuggisshuggi

Answer 7 years ago

Here's a link that shows pretty much how he did it. Except students were used instead of a blender.

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Re-design

7 years ago

You can't really "cook" with nitrogen. The definition of cooking is to use heat. Everything else is just "preparing food".

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orksecurityRe-design

Answer 7 years ago

If he's talking about "molecular gastronomy", he's already going outside traditional approaches, so I don't think you can expect him to limit himself to that usage.

Cooking can be more generally defined as "food preparation", in which case it includes a great many things other than heat: chemical curing and marination, cold smoking/drying, preparations such as sushi or some of the raw meat dishes, and so on.

Food preservation by irradiation should probably be considered cooking, since it has essentially the same effects on food (and on microorganisms in the food) as cooking it.

There are folks doing some truly weird kinds of food prep these days. I expect that most of those are just fads and don't have much going for them beyond surprise value, but I wouldn't object to someone else spending the money to try to convince me otherwise.

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orksecurityorksecurity

Answer 7 years ago

Oh, I should add fermentation to the list of non-heat food prep techniques, especially since I've got another jar of dill pickles in progress. (Undoubtedly past half-sour by now, come to think of it; they've had most of a week.)

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orksecurity

7 years ago

How are you defining "cooking with"? Nitrogen is present in many edibles....