posted by Dave Arnold
You asked for it, you got it. A liquid nitrogen primer.
Nils and I wrote an article on freezing for the September 2009 issue of Food Arts Magazine. The piece included a short section on liquid nitrogen (LN or LN2), and I have greatly expanded it here for the blog. Important: we make [...]
Entries Tagged as 'liquid nitrogen'
Best way to chill a glass? With liquid nitrogen.
May 28th, 2009 · 10 Comments · liquid nitrogen
Posted by Mindy Lvoff
Remember that “wish list” we talked about in our centrifuge post? One of our “dreams come true” was getting our liquid nitrogen dewar. People questioned whether or not we’d be able to find enough uses to justify a 160-liter dewar… Well, we have. In fact, we order refills [...]
Tags:cocktails·liquid nitrogen
Vitamin G: Get your dosage from Dave Arnold
May 23rd, 2009 · No Comments · cocktails
Posted by Mindy Lvoff
If you missed Dave and the tech team Thursday night at ISI’s Sugar and Whips event, then you’re in serious need of a “Vitamin G” infusion: house-carbonated, celery-infused Tanqueray gin mixed with fresh-squeezed sour orange juice (I dare you to challenge Dave to a citrus-juicing contest), Dolin’s Blanc Vermouth, and a touch [...]
Tags:cocktails·ISI·liquid nitrogen·recreational classes·rotovap·sugar and whips·vacuum infusion·vitamin g
"Food for Thought" – Nils & Dave host the Philoctetes Organization at The French Culinary Institute
May 15th, 2009 · 1 Comment · Tech Demo
Posted by Mindy Lvoff
The Philoctetes Center is an organization that strives to bring together thinkers from various scientific and artistic backgrounds to discuss the processes and factors that influence a final outcome, whether that be technological innovation and artistic expression, or negative outcomes such as violence and genocide. Thought leaders from academic, clinical, and [...]
Tags:distillation·liquid nitrogen·Philoctetes·rotovap·sous vide·vacuum infusion
FCI Student Demo (April 30, 2009)
May 13th, 2009 · No Comments · Tech Demo
Posted by Sophie Brickman
Purpose: Demonstrate how to use technology to improve and expand your dishes
Techniques: Vacuum-infusion, Distillation, Carbonation, Hydrocolloids, Low-Temperature Cooking, Liquid Nitrogen
Menu
Deep-fried scrapple w/ maple-infused cabbage, sauerkraut, and 62°C poached quail egg
Mokume-gane fish with liquid-nitrogen-powdered dill crème fraîche, pressure-cooked mustard seed, pumpernickel toast, Aleppo oil-infused apple and cabbage salad topped with flash-pickled red onion
Sliders [...]
Tags:carbonation·distillation·hydrocolloids·liquid nitrogen·low-temp·rotovap·vacuum infusion
Sous-Vide Intensive
May 12th, 2009 · 6 Comments · sous vide
Posted by Mindy Lvoff
Nils and Dave teach three Advanced Studies courses at The FCI: Hydrocolloids, Harold McGee Lecture Series, and the first class of 2009—Sous-Vide. The two-day Sous-Vide Intensive covers the “what” and history of low temperature and sous-vide cooking (read on for more on why they’re not synonymous), and then spends the majority of [...]
Tags:advanced studies classes·carbonation·flash-pickling·hamine eggs·immersion circulator·liquid nitrogen·low-temperature·meat glue·pressure cooking·texture modification·Transglutaminase·vacuum infusion