Restaurants - Cooking with Liquid Nitrogen in the Real World

Kimmyk777 Says:

Mar 6, 2008 - how much are the foods there???? i would pay top price like 40 bucks for 1 of those totmatoes

bluezoo1 Says:

Jun 13, 2008 - seems like you are using the technique more for show than flavor. Tighten up the plates.Flavor 1st, then presentation. The caprese needs work. I know what and how you are doing it, it can be better. Think about it.

ChefJElling Says:

Aug 16, 2008 - Most chefs use MG for show...however when you eat, you eat with your eyes first. You have to find the right balance between the food and the (show) of molecular gastronomy and when you do that it's a real treat.

nVegeth Says:

Sep 4, 2008 - Wow!

2221films Says:

Sep 21, 2008 - -196 degrees, dont you mean -321 dregrees below zero.

feargear11 Says:

Oct 10, 2008 - -196 degrees celcius

patryklau Says:

Nov 5, 2008 - my god that female host was fuckin annoying.

wintang85 Says:

Nov 17, 2008 - i'm really impress about nitrogen cooking but can someone tell me what's the music name near at the end

remibrann Says:

Nov 26, 2008 - its no problem sticking ur finger in liquid nitrogen. it wont freeze it wont even feel cold.. but if u have it there more then 3 sec u will get burn marks..

zat115 Says:

Nov 28, 2008 - Great, awesome, plates look like shit.

adrianathecook Says:

Dec 6, 2008 - if you use LN just for "looking cool".. its pointless.

michaelAurban Says:

Dec 25, 2008 - Nice.

beatsiz Says:

Jan 3, 2009 - I have been to a couple restaurants with such presentationsYes, but when you go to a restaurant FOR the presentation flavor comes in second, and yes they still taste better than most things you would getBut you actually dont taste it much if youve never had preperations like this since your body focuses on the feeling, texture and experience because your new to itI remember tasting... nothing... when I first had a truffle injected with liquid nitrogen which had a powder center

adrianathecook Says:

Jan 3, 2009 - this is a poor example of molecular gastronomy using, i wonder if this chef really understand how liquid nitrogen works to make better food.MG is a cuisine useful for chefs who understand how to play with it.. if you don't.. its pointless and useless.. i don't give a damn about how cool your food turns out when u don't make it taste better or give it a speacial result.. u dead and fail with using it.. shame most of the so-called molecular gastronomy restaurant is just like that..

Spojo1 Says:

Feb 26, 2009 - lol, you cant get lower than -273.15 celcius or 0 Kelven. :P

Raisonbran648 Says:

Mar 29, 2010 - kinda cool, but seems like a great waste of resources -.-

iownudie108 Says:

Jun 12, 2010 - if u put youre finger in liquid nitrogen than it wount do harm (unless you hold it there for a long period of time)