Cooking Issues (mentioned here and here previously)
, from French Culinary Institute Instructors Dave Arnold (previously
) and Nils Norén (former Executive Chef at NYC's Aquavit and Top Chef Masters participant
) is a blog exploring cutting-edge cooking techniques. While some techniques they describe require expensive and specialized equipment like liquid nitrogen dewars
, a 1750°F custom-made loggerhead
(also profiled here
), a wet grinder (for ketchup "chocolate"
, of course!), or a turkey whose leg bones have been replaced with aluminum tubes through which an immersion circulator pumps hot oil
, many others are well within the reach of the motivated home cook: gin-infused cucumbers
, clarifying lime juice with agar
, using enzymes to dissolve citrus pith for zest and supremes
, quick-infusing liquor with a whipped cream maker
, or making the world's best french fries (part 1
, part 2
). Here they are demonstrating some of their techniques on Late Night With Jimmy Fallon
. [more inside]
posted by joshuaconner
on Aug 11, 2010 -
Homemade ice cream, in 30 seconds.
All you need is cream, sugar, eggs, flavorings (strawberries, vanilla, kittens, whatever your preference) and access to liquid nitrogen. And there the plan goes south, at least for me. Where can the average joe score this crucial timesaving ingredient? Seriously. Also, I want to try the cool "shatter a flower" trick that they reference.
posted by jonson
on Jun 17, 2003 -