CHEM100 Lab 3 Cryogenic Cuisine

Because its viscosity is about one fifth that of

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Unformatted text preview: ice has some interesting culinary uses, its solid form limits its utility. Nitrogen boils at a far colder temperature: –321 degrees F, about as many degrees below zero as hot fryer oil is above zero. And because nitrogen melts before it vaporizes, unlike carbon dioxide, it is relatively easy to store as a liquid and pour over food or into a bowl. Because its viscosity is about one- fifth that of water and it has relatively low surface tension, liquid nitrogen flows rapidly into nooks and crannies in foods, such as hamburger patties, that have rough or irregular surfaces. The cooks at our lab use it to make fantastic burgers that are first slow- cooked to medium rare, then dunked briefly in liquid nitrogen to freeze a thin layer of the exterior and, finally, deep- fried. The deep- frying creates a perfect brown crust and thaws the frozen layer but does not overcook the interior. Liquid nitrogen also makes hard freezing fast and convenient. Spanish chef Quique Dacosta uses it to solidify Parmesan foam, which he then dusts with powdered, flash- frozen mushrooms to m...
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This document was uploaded on 02/20/2014 for the course CHEM 100 at Amherst College.

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