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Home | Headlines | Cryogenics for Foodies

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Cryogenics for Foodies

- 4/20/2009
Cryogenics made a surprise appearance at a recent high-end brunch and culinary demonstration in Wilmington, DE. Joseph Bain, maitre d' and wine director of the Madrona Manor, a Healdsburg, CA, inn and restaurant about an hour north of San Francisco, wowed the crowd by using liquid nitrogen cooled to -320°F to rapidly freeze ice cream at the 12th annual Meals from the Masters Celebrity Chefs' Brunch celebration.

Though liquid nitrogen is gaining prominence in cutting-edge kitchens, Scott Daniels, who recruits chefs for the fundraiser, says it tops his list of odd requests he has received from participating chefs.

"So far, a large tank of liquid nitrogen has been the strangest," he says.

Read the full story here.

Source: Delaware Online
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