Thursday, July 22, 2010

Molecular Gastronomy - Working with Liquid Nitrogen

We are getting 10 litres of liquid nitrogen in a couple of weeks and experimenting with it for cooking. Ted Allen gives you the basics in this video.   Note the warning of needing to put the sorbet the make into the freezer to warm up so that you can eat it.....


In general we want to try different techniques that are coming from the molecular gastronomy. I have also started experimenting with different thickening agents to see how they work.


This is one thing we will try

Another thing to try is ice cream


We welcome you to contact us and come join for an evening of food experimentation.

250-298-7501 or bernard at shama.ca
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