From the New York Times: In the Summer Kitchen, the Thrill of the Chill.
It lasted only a moment, but it was the most refreshed I’ve ever felt at the dining table. All of a sudden my mouth was shockingly cold, so cold that I could see my breath. As the cold dissipated I could sense acidity, astringency, the aroma of lime. Meanwhile, there was the sight of my companions, eyes wide open and vapor jets shooting from their lips and nostrils. Each of them looked like Yosemite Sam blowing his stack.
The morsels that had cleansed our palates and minds were a mixture of lime juice, green tea, vodka, sugar and egg white that was whipped into a light foam, portioned into spoonfuls, and frozen. At 320 degrees below zero. In liquid nitrogen.
The nitro-poached mousse was invented in 2001 at the Fat Duck, near London, and has been much emulated since. These days there is less talk in cutting-edge kitchens about burners and B.T.U.’s, and more about the Antigriddle, a boxy flat-top appliance that keeps its surface at minus 30 degrees Fahrenheit. With it you could, for example, freeze puddles of crème anglaise and flip them into soft-center ice cream flapjacks. Cold is the new heat. [continue]
I’m tempted to try the no-tech ice cream method listed at the end of the article.
- The Fat Duck – Wikipedia