Restaurants - Cooking with Liquid Nitrogen in the Real World
Posted by admin on October 18th, 2004 at 11:55pm
younghotelier asked:
http://www.younghotelier.com - We learn how Liquid Nitrogen is used in the ‘real world’ at Tang Restaurant Dubai, the only restaurant of its kind in the Middle East that employs molecular gastronomy.
Chef Stuart Sage shows us how to use liquid nitrogen, cooks up a treat…and we take a sneak peek at the work going on behind the scenes at Tang!
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Tags: Liquid Nitrogen, Middle East, Molecular Gastronomy Chef
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5 Comments for Restaurants - Cooking with Liquid Nitrogen in the Real World
1. feargear11 | October 22nd, 2004 at 4:39 am
-196 degrees celcius
2. 2221films | October 23rd, 2004 at 8:48 pm
-196 degrees, dont you mean -321 dregrees below zero.
3. ChefJElling | October 27th, 2004 at 9:19 pm
Most chefs use MG for show…however when you eat, you eat with your eyes first. You have to find the right balance between the food and the (show) of molecular gastronomy and when you do that it’s a real treat.
4. bluezoo1 | October 30th, 2004 at 6:25 am
seems like you are using the technique more for show than flavor. Tighten up the plates.
Flavor 1st, then presentation. The caprese needs work. I know what and how you are doing it, it can be better. Think about it.
5. Kimmyk777 | October 31st, 2004 at 4:18 am
how much are the foods there???? i would pay top price like 40 bucks for 1 of those totmatoes
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