When Food Goes From Liquid Nitrogen Directly To Your Lips
There's some weird stuff going on in restaurant kitchens these days. In the video (which should be edited down to, say, three minutes, but is still interesting — just ignore the annoying blond woman), chef Stuart Sage of Tang in Dubai demonstrates how he uses liquid nitrogen like a deep fryer to cook food — in this case, a tomato espuma — at ridiculously cold temperatures.
What freaked us out was how he scooped the espuma out of the bowl full of liquid nitrogen and immediately presented it to the woman. We'd be terrified to eat it, for fear that our tongue would immediately freeze and break into 100 pieces, and then how would we taste food. (Shudder.) Of course, the nitrogen had likely evaporated at that point, and besides, we breathe it in and out every day, right? Still. Just a teensy bit scary.
Restaurants - Cooking with Liquid Nitrogen in the Real World [YouTube]
Comments
And well you should be afraid - very afraid - of so-called chefs in Dubai serving up El Bulli circa 2004/2005 dishes as their own inventive creations. Yes, a thick piece of foam straight out of a liquid nitrogen bath CAN seriously freezer burn you - as a good friend of mine was by an idiot "chef" in Australia who insisted that he eat it right away too. Your tongue won't shatter, though that would teach those a-holes a lesson during their own testing phase - but it will blow out your tastebuds for the rest of the night - at least.
Posted by: Louisa | April 9, 2008 04:59 PM
i personally know this guy and the "inventor" of the creations in Tang... ummm, yeah... "so-called chefs" is right... not only do they try to pass off what they read as their own, but they have the nerve to brag about it behind the scenes too! where i come from we call them hacks... quite amusing to watch them in action though... kinda like the three stooges, ya know
Posted by: j.r. | October 31, 2008 09:11 AM