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Entries Tagged as 'liquid nitrogen'

New! Liquid Nitrogen Primer.

January 9th, 2010 · 2 Comments · liquid nitrogen

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: […]

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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 from TW Smith […]

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Vitamin G: Get your dosage from Dave Arnold

May 23rd, 2009 · Comments Off · 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 […]

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"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 […]

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FCI Student Demo (April 30, 2009)

May 13th, 2009 · Comments Off · 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 […]

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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 […]

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