This article was taken from the February 2012 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by subscribing online.
The tool du jour of the more exhibitionist chefs, liquid nitrogen is good for more than school science demos. But you don't need a lab to use it at home. Craig McDonnell, head chef at Yorkshire's Gray Ox Inn, explains how.
Source it
Gas or welding suppliers can sort you out. "They bring it in a big tanker, like in Terminator 2," says McDonnell. "There's no point trying to refrigerate it, but you should keep it in an insulated, open container. Make sure it's stored in a ventilated area, as the gas can make you light-headed."
Be careful
"We don't wear gloves," says McDonnell. "To handle it, think of it as boiling water. If a few drops get on anything, it's like when you pour water in a red hot pan, and it bubbles and jumps around -- it boils instantly." That said, if you spill enough on yourself, it'll certainly do some damage.
Make ice cream
It's simple to make ice cream with liquid nitrogen, and the vapour adds real drama. "At the point in the recipe when you'd put the ice cream in the machine or freezer, add liquid nitrogen -- in 30 seconds it's done. It freezes so quickly you don't get any crystals, making it beautifully smooth."
...or lollies
Want some more show-off tricks to impress? Savoury ice lollies never fail. "Take a purée or sauce of pretty much anything and set it in gelatine, then dip it in liquid nitrogen," says McDonnell. "People are always surprised by how easy it is to make a roast chicken ice lolly."
This article was originally published by WIRED UK
