Dec 12 2008

Restaurants – Cooking with Liquid Nitrogen in the Real World

Published by Munchbrother at 11:15 am under Restaurants

http://www.younghotelier.com – We learn how Liquid Nitrogen is used in the ‘real world’ at Tang Restaurant Dubai, the only restaurant of its kind in the Middle East that employs molecular gastronomy.

Chef Stuart Sage shows us how to use liquid nitrogen, cooks up a treat…and we take a sneak peek at the work going on behind the scenes at Tang!

Duration : 0:9:0


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6 responses so far

6 Responses to “Restaurants – Cooking with Liquid Nitrogen in the Real World”

  1. # feargear11on 12 Dec 2008 at 11:15 am

    -196 degrees celcius
    -196 degrees celcius

  2. # 2221filmson 12 Dec 2008 at 11:15 am

    -196 degrees, dont …
    -196 degrees, dont you mean -321 dregrees below zero.

  3. # nVegethon 12 Dec 2008 at 11:15 am

    Wow!
    Wow!

  4. # ChefJEllingon 12 Dec 2008 at 11:15 am

    Most chefs use MG …
    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.

  5. # bluezoo1on 12 Dec 2008 at 11:15 am

    seems like you are …
    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.

  6. # Kimmyk777on 12 Dec 2008 at 11:15 am

    how much are the …
    how much are the foods there???? i would pay top price like 40 bucks for 1 of those totmatoes

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