"Liquid nitrogen is fun to watch, and everyone's curious about it. "It gives us the opportunity to do a little performance before the guests that's really easy and quick, and at the same time entertaining," says Angela Pinkerton, the restaurant's head pastry chef. (As we reported last year, sometimes these culinary experiments can go dangerously wrong.)Īt New York's Eleven Madison Park, guests brought back to the kitchen after dinner are treated to an apple-and-brandy cocktail topped with a frozen dome of foam fashioned with liquid nitrogen. In fact, cooking with the stuff has become so trendy lately that Wired felt inspired to put together this how-to guide. that milk, or milk and water, and that not too warm, or cocoa, is the best. Of course, there's nothing new about making ice cream with liquid nitrogen. Does the child eat or drink, does he come, or go, or playall the time he is. "Knowing there are only a few ingredients makes me feel like I can indulge," says customer Claire Kensington, the founder of a food, fashion and sex website, who'd returned two days after her last serving for some more mint chip. Se agregan miles de imágenes nuevas de alta calidad todos los días. Smitten charges a buck an ounce, but a small amount of the ice cream is rich enough to satisfy. Descubra Gourmet Maya Glyphs Milk Chocolate imágenes de stock en HD y millones de otras fotos, ilustraciones y vectores en stock libres de regalías en la colección de Shutterstock. At the end of a recent Saturday afternoon that was sunny but not particularly warm, there was a steady line of people eager to order at Smitten, which is located in a repurposed shipping container. The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner. "This is the best ice cream I ever had," says my son, who is only 7 but already an experienced ice cream taster, as he spoons his way through an order of chocolate. The first lick is like biting into a mint leaf. ![]() The mint chip, for example, contains just organic cream and milk, mint and a dash of salt. Normally, ice cream needs gums, egg yolks or other stabilizers and emulsifiers to keep it frozen on its months-long journey from manufacturer to distributor to store to your home freezer. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.īecause servings are made on the spot, each one requires just a few ingredients. You walk up and ask for a chocolate, or a blood orange with pistachio. ![]() What makes it essential to Smitten is the ability to make ice cream fresh to order. Nitrogen is "a natural element," she notes. Robyn Sue Fisher's ice cream shop, Smitten, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product. I have rice and miso soup for breakfast and make it into I have pizza and chocolate milk. three times into the font, symbolizing the three days Christ spent. Ask about the characters on the kids pencil cases, lunch. The shop is located inside of a repurposed shipping container. jobs in factories, restaurants, shoeshine parlors, candy shops, and produce stands. The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen.
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