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Post by seahawk100 on Oct 29, 2009 8:11:47 GMT 10
This is pretty cool (no pun intended.) I have had a few samples of this, and it's a new experience in the world of food. The idea of "cooking" with LIN (liquid nitrogen) seems to me, so futuristic, and yet, here we are. It's a relatively new thing, so we can, I think, look forward to even more of these kind of "futuristic" applications being integrated into our everyday lives.
The food industry has been using LIN for some time now behind the scenes, for things such as "quick-chill," flash-freezing, and the like. Some of you might have tried "Dippin'Dots," a commercial ice cream poduct that was introduced in the U.S. in 1988. It was one of the first commercial food items that were created with the use of cryogenic technologies. Now, LIN has been brought to the front-of-the-house- and naturally, we are intrigued.
Still considered somewhat "cuting-edge," presently, it's presented mostly as part of demonstrative preparation- table-side preparation, buffet "show" stations, and the like- because it's so new and fascinates us with the science of it. It is being used more and more in the industry and is spreading fairly quickly. As the creative process continues, this technological advancement enables chefs to, among other things, change the structure of foods. Because of it's ability to freeze things that we were previously unable to freeze, like alcohol and honey for example, Liquid Nitrogen being brought into the kitchen, has given us a whole new, ever-expanding host of gastromical possibilities to experience.
Those who are involved with, and who are currently using this new method, uses it's newness to entertain us, and then rewards us with the results. We become part of the process by experiencing-watching, smelling, tasting, reacting.
My early experiences of this were simple- Fresh strawberries and bananas dipped into the Liquid Nitrogen, and then dipped into fine, warm chocolate. Result: Fresh-frozen chocolate-dipped bananas and strawberries. Sounds pretty ordinary, I know, but when you watch the process, and are involved with it, it somehow becomes more than just an ordinary frozen treat.
The experimental and creative processes of this method progresses with things like the virtual choclate cake, devine chocolate truffles, sweet gin sorbet and other interesting and delightful gatronomical inventions. Watch for it, try it, and enjoy.
There are a lot of vids on Youtube about this. Check them out.
Buon appetito,
Hawk
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Post by dlslith on Oct 29, 2009 8:27:21 GMT 10
I've seen this guy many times. He amazes me. And again advancing food to the next level comes to mind. But to me anyways, food is the basic element in all of this. When you start doing stuff like this, it's not about cooking anymore. It loses it's core roots. It becomes an experiment, like T-Bone in a pill. For me, it's one thing to set the bar, it's another to make the bar made of something we should stay away from. Cooking is ground based, always will be. When we start using something like liquid nitrogen to cook our food, then why not use nuclear fission to cook it faster. Nice post, a lot of info, but for me it is so wrong. On many levels
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Post by seahawk100 on Oct 29, 2009 9:14:38 GMT 10
I've seen this guy many times. He amazes me. And again advancing food to the next level comes to mind. But to me anyways, food is the basic element in all of this. When you start doing stuff like this, it's not about cooking anymore. It loses it's core roots. It becomes an experiment, like T-Bone in a pill. For me, it's one thing to set the bar, it's another to make the bar made of something we should stay away from. Cooking is ground based, always will be. When we start using something like liquid nitrogen to cook our food, then why not use nuclear fission to cook it faster. Nice post, a lot of info, but for me it is so wrong. On many levels Sorry Slith. I understand your point and and respect your opinion. Additionally, I have plenty of traditional cooking to keep me busy so you won't find me cooking with it any time soon. lol. I do find the technology an interesting advancement. Nitrogen makes up almost 4/5's of the air that we breath, so I don't have too much fear of it. You might know something about it though, that I'm not aware of. I'm sincerely interested in why you feel the way you do. Would you mind sharing? Thanks, Buddy
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Post by dlslith on Oct 29, 2009 9:28:32 GMT 10
Hawk, Respect to you on this. But being classically trained I am for the fundamentals and the roots of the culinary tradition. You have an Italian background in cooking. All of a sudden they impose this nouvelle cuisine that tries to put your traditional cooking on the back burner. No longer are you a traditional cook. You are now a scientist. My folks and yours grew up on earthen food. We don't need to change it. IMO
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Post by Wes Gear on Oct 29, 2009 10:06:30 GMT 10
i think it has its place but when you have that one guy who many consider the greatest chef in the world working with this technique and charging such outrageous prices he only has to open his doors 6 months out of the year......you've lost me. from what i've read there has to be an infusion of flavors because the food is basically tasteless. there were accusations of additives as well.
its cool its new and its a fad.........but i just can't call it cuisine. microwaves were real cool when they were invented.........but despite what they told us you would not want to cook a turkey in one...........but hey a burrito is fine.
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Post by seahawk100 on Oct 29, 2009 10:43:10 GMT 10
Hawk, Respect to you on this. But being classically trained I am for the fundamentals and the roots of the culinary tradition. You have an Italian background in cooking. All of a sudden they impose this nouvelle cuisine that tries to put your traditional cooking on the back burner. No longer are you a traditional cook. You are now a scientist. My folks and yours grew up on earthen food. We don't need to change it. IMO Gotcha. I understand where you're coming from. There is deserved honor in your profession. Forgive me, as I am but a novice. I lack the classical training that you have, and I am merely musing. I don't think that there is anything to worry about, though. I can assure you, from the other side of the table, that this stuff would never be allowed to, and couldn't, replace our traditional foods or the traditional methods for preparing them, that we all know and love. Historically rooted and significant menus that we have all lovingly grown up with, menus from other cultures of the world that we have come to love and appreciate, and those who create and prepare them, will continue to flourish on and will never be replaced by some trendy new addition. Traditional chefs will continue to be loved, honored, respected, and appreciated till we all cease to exist. Your time-honored profession can never, and will never, be displaced. That is my sincere word of honor, as a Foodie! : > } All respect to you Chef!!!
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