There were some interesting intersections of cryogenics and food in 2015: frozen dishes created with molecular gastronomy’s adventurous techniques; ultra frozen cocktails served with dramatic flair; and foods destroyed with liquid nitrogen on shared videos; adding cryogenic cooling to food processing increased efficiency, speed and quality.
Frozen Cryogenic Food
Around the world, chefs experimented with liquid nitrogen to freeze concoctions into exotic dishes. In India, one chef served Mexican Nacho Ice Cream with sharp cheddar cheese and peppers. You can watch a demo showing home cooks how to make cryogenic food creations at home.
Mexican nachos and sushi ice cream are just two of the flavors created with liquid nitrogen. "They're made with a fusion of real ingredients and the liquid nitrogen technique." says creator Tanvi Choudhri read more via The Times of India
"The last demo employed one of the first must-haves in a molecular gastronomy kitchen—the cream whipper, liquid nitrogen and a balloon." read more at Inquirer
In one molecular gastronomy technique, liquid nitrogen is used to produce gourmet ice cream with a smoother texture. "Hervé This, the father of molecular gastronomy, wrote in a 2006 paper that there is much confusion about the true meaning of this term." read more via DNA India
A 30-minute alternative to traditional home ice cream-makers. This video demonstrates the use of liquid nitrogen to make a cryogenic frozen sweet treat. watch the demo at Mass Live
Watching her son order ice cream at the counter of Sub Zero Ice Cream & Yogurt in Madison, Veena Brijesh said it's like seeing a live science experiment in action. read more via Aldotcom
The rave reviewers of liquid nitrogen ice cream at Nitrogenie say it's worth the two hour wait. The Australia-based ice cream franchise uses liquid nitrogen to create ice cream in nostalgic flavors right before your eyes. read more via Honolulu Magazine
Liquid nitrogen can super chill your cocktail glass, or even the vodka. Important! Planning to enjoy an exotic cryo-cocktail? Wait until the nitrogen has boiled off and vapor subsides before drinking it, as the extreme cold can cause damage.
"While ice might be nice, it’s got nothing on liquid nitrogen," Frozen cocktail glasses keep your drink cold without diluting it with melting ice. Cryogenic science explains why the glass doesn't shatter when flash frozen to -196.4 degrees. watch the video at HuffPost Australia
Adventures in scientific food preparation techniques include flash freezing vodka with liquid nitrogen, and accidentally blowing up a centrifuge. read more via Boston Eater
Playing with Your (Cryogenic Frozen) Food
For the curious: what happens when you flash freeze a can of soda? An egg? Or an apple? The Internet is happy to provide you videos.
Thanks to one Youtuber and science lover we now can see what happens to an apple that was frozen by liquid nitrogen when it has 38kg of weight dropped on it. read more via mirror.co.uk
There’s this awesome possibility that the soda can will split in half and start spewing an explosion of almost frozen Coca Cola into the surrounding liquid nitrogen. read more via Gizmodo
Cryogenic Food Handling
Cryogenic techniques improved the manufacture of foods, including meat, ready meals, wine and cookies. Cryogenic freezing and cryogenic cooling made high volume cookie production faster and the dough consistency better. In-line freezing techniques reduced or eliminated the need for freezer storage. Processing meats and poultry became more efficient with rapid and uniform cryogenic cooling. And, thanks to liquid nitrogen, you can enjoy canned wine without the can collapsing in your hand.
In-line cryogenic processing with liquid carbon dioxide (CO2) or liquid nitrogen (N2) can offer significant advantages in speed, space and efficiency over other chilling or freezing methods. read more via PRNewswire
Cryogenic food processing helps meat and poultry processors by providing rapid and uniform heat removal resulting in in a reliable, cost-effective operation.
read more via Gasworld
Liquid nitrogen is added to keep the can from collapsing in your hand, so manufacturers can use thin-walled cans and a beer bottling set-up. read more via Palate Press
“The team will combine OAL’s rapid cooking Steam Infusion Vaction technology with a rapid cryogenic cooler from BOC to enable just-in-time production enhancing the manufacture of ready meals such as beef bolognese and ethnic curries, soups and other sauce-based food products.”
read more via Food Production Daily
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Cryofab posts links to cryogenic news stories almost every week. Our interests include cryogenic food, cryogenic therapy, theoretical physics, LNG, green energy, and more.
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