COOKING WITH LIQUID NITROGEN IN DESSERTS
Introducing the new (but yet not so new) technique in molecular gastronomy (is it the correct term?). Anyway, it's a combination of science technique integrated into cooking method. I believe this method came from France and currently not many chefs use it in their cooking. Do check out the video how cool it is:
If I'm the one enjoying such desserts on my table, it will definitely brings a smile to my face. It is something fresh, something new and something interesting.
Also check out my friend's blog. He's quite a fan of liquid nitrogen cooking and I've seen it in his "Exploding Strawberry Milkshake" and also "Nayarit Chocolate Creameux".