Course ID: #96 -

"The Big Chill" Cooking

Liquid Nitrogen & Gastronomy
Teacher: Riccardo Zanni
April 1st
1 lesson


A lesson of the Advanced Professional Course in Italian Cooking, few places available.

Nitrogen is one of the gases we breathe, and when it is compressed it becomes a very cold liquid. Liquid nitrogen is "COLD", there is nothing colder. Everything it touches turns into crystal. Only the most skilled chefs are able to use this element, and there are many cooking techniques that use it. With liquid nitrogen a flower can be tranformed into glass. All materials change when they come in contact with liquid nitrogen: drops become perfect spheres, meat and fish shatter into tiny grains forming the delicious "Tartare". Mozzarella and tomato turn into ice cream, and oil turns into butter.
The Big Chill is the world of ice cream: coffee, chocolate, fruit juices, sparkling wine are transformed into ice. This ice cream will be soft as silk and the whole aromas and flavours will be trapped inside, the coffee, Muscat and chocolate ones.