liquid nitrogen,uk,molecular gastronomy Eggs and Bacon - Tableside Service at the Fat Duck

Eggs and Bacon - Tableside Service at the Fat Duck

posted by djsunkid

2 years 9 months ago • 1001 views

tags: liquid nitrogen, uk, molecular gastronomy

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Everybody knows that if you pour liquid nitrogen into creme anglais and stir it freezes into super smooth, fluffy, awesome icecream, right? Well, what happens if you pour liquid nitrogen into eggs?

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ew yuck. why would you want to eat frozen scrambled eggs? I bet these fanciers of haute cuisine would LOVE the breakfast hot pockets in my freezer.

written by gluonium

| 2 years 9 months ago | CH

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Hot Pockets are on the bleading edge of molecular frankenscience. They really do put LN to shame.

written by joedirt

| 2 years 9 months ago | CH

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It's true. It's interesting, actually- just how far the scientific analysis of food has come in the past century, and how most of that advancement has been squarely in the services of EVIL. Pizza Pockets, TV Dinners, Instant Mashed Potatos, Chocolate Bars with fake chocolate, etc. It was in the early 80s, at the tail end of "Nouvelle Cuisine" that Harold McGee was doing a bit of research for a project and discovered this HUGE amount of literature that no chef had ever seen, that explained SO much about the food that we work on.

That is what prompted him to write the first edition of his book, which has launched a huge interest in the haute cuisine world in understanding the science behind what we do every day. Now he, Herve This from France, Heston Blumenthal (the chef of the Fat Duck in this clip), Ferran Adria of El Bulli, and a few others are learning what "mad science" has done to food in the past century, and finally starting to use it in the aid of culturally worthwhile cuisine.

written by djsunkid

| 2 years 9 months ago | CH

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joedirt- LN?

edit: *DUH!*

written by djsunkid

| 2 years 9 months ago | CH

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