Liquid Nitrogen – Freezing foods in a bath of liquid nitrogen at −196°C creates some unbelievable textures and allows chefs to create items that were never possible before. This liquid is produced industrially in large quantities by fractional distillation of liquid air. The result is ice cream with the smoothest texture ever, and whipped ice cream balls dipped in this liquid that are crisp on the outside and soft inside. A unique taste treat with an unexpected chill.
One of my favourite restaurants in Toronto is Colborne Lane. Here chef Claudio Aprile uses gadgets such as liquid nitrogen, a Pacojet, Thermomix, the Anti-Griddle, and many new tools that we’re yet aware of! He has the unique ability to create a menu marrying the familiar and the unexpected with the aid of avant-garde cooking and freezing techniques.
At the end of the day, it’s all about creating a memorable, delicious dish with outstanding taste, texture, mouth feel and appearance. And with the help of a few special tools and treatments, earning smiles from food appreciators makes the search for the next gadget an ongoing odyssey with many borders to explore, one delicious experience at a time.
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