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Asked by smithy64 to Judith on 10 Jun 2011. This question was also asked by aimdon.
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Judith McCann answered on 10 Jun 2011:
There are a few methods that involve liquid nitrogen, the smashing things is for fun 🙂 being so cold means that rubbery materials behave like brittle materials-so its slightly more satisfying
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Comments
Helen commented on :
Chefs seem to be using science methods in cooking now – “molecular gastronomy” – I have seen liquid nitrogen used to cook weird stuff – like Heston Blumenthal who makes some kind of eggs and bacon ice cream with LN!
tjs11 commented on :
sounds disgusting!
Judith commented on :
the bacon ice cream sounds gross but he makes inverted baked alaska, so warm jam inside frozen ice cream which looks amazing!
smithy64 commented on :
that’s really really really really RANCID ! ! Eeewwwww!!! Rancid.o