Cryogenic cooking.

• Autores: W.Wayt Gibbs, Nathan Myhrvold
• Localización: Scientific American, ISSN 0036-8733, Vol. 305, Nº. 2, 2011, págs. 31-31
• Idioma: inglés
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• Resumen

  • The article offers information about the scientific discovery of the use of the chemical liquid nitrogen as a cryogenic technology for food preparation. Topics include liquid nitrogen's chemical properties such as viscosity and temperature, methods for cooking foods such as hamburgers in the culinary laboratory, and the speed and ease of its use as a freezing agent.