50 facts on Extreme cooking + Sources
These are the sources used to provide the fifty facts below. The facts belong to their respected source.
50 facts (Or as many as i can find)
- Liquid nitrogen is about as cold as you can get in the kitchen, registering a whopping negative 196 degrees Celsius (-321° F) … and it’s non-diluting and non-contaminating to boot. Despite its preposterous coldness, liquid nitrogen has only 15% more cooling power than the same amount of ice at 0° Celsius. This counter intuitive fact leads many chefs to underestimate the amount of liquid nitrogen they need for a given task, like making ice cream.
- Ice cream is typically the first thing people make with LN
- Unlike compressed gasses, liquid nitrogen isn’t stored under high pressure. In a cylinder of nitrogen gas, the pressure can easily top 1000 psi.
- LN boils violently, so it provides both aeration and freezing.
- Expose food to extremely low temperatures, and it will be frozen on the surface, liquid in the center.
- Fish is often the best option. Its cooking requirements almost exactly match the temperature and time of an average dishwasher cycle.
- Wrap the fish in aluminum foil and seal it well.
- Oil the inside of the foil to keep the fish from sticking.
- This is a great energy-saving technique because it's perfectly acceptable to wash a load of dishes (with soap) as you cook the fish. Just make sure the foil is sealed really, really well.
- Select the Wool setting on your iron
- When your sandwich is assembled, make sure the Steam setting is turned to OFF before applying the iron. For best results, use an iron with Teflon coating on the bottom. It makes cleanup much easier if the cheese leaks out.
- Liquid nitrogen: Approximately 2 liters for an average recipe.
- In the U.S. alone, we have more than 100 unique recipes for root beer! Now you can make good old-fashioned root beer with dry ice
- Wrap the salmon tightly in aluminum foil or a cooking bag. Add a lemon wedge, oil and some spices — cilantro, ginger or really, anything that you want.
- Put the foil package on the top rack and start a normal washing cycle
- The hot water and steam essentially poach the salmon.
- At the low temperature, about 140 to 150 degrees Fahrenheit, the fish cooks very slowly, so it turns creamy and soft.
- Dishwasher cooking is best for foods that need to be cooked at low temperatures
- Sous-vide cooking involves cooking food in sealed plastic bags immersed in hot water for long periods of time.
- Depending on the cut, type, and thickness of the meat or the type of food in question, cooking sous-vide for several hours is not out of the ordinary.
- Meat and fish are best suited to sous-vide cooking.
- You can cook vegetables, but because they usually require higher temperatures than cooking meat does.
- If a small amount of liquid nitrogen touches your skin and rolls off, you will not be harmed. Lab technicians routinely dip their bare hands directly into liquid nitrogen
- Do Not wear clothing that can capture liquid nitrogen run-offs or spills, such as cuffed pants.
- Always wear safety goggles—LN can boil up and into your face at any moment, quickly blinding you. Forever.