There are certain ingredients that are just fun to play with. Liquid nitrogen is one of them. We've found that 
when there are tanks of it in the kitchen an infinite number of possibilities unfold. Somehow playing with nitrogen and it's smoky reactions tends to bring out the inner child in chefs and cooks everywhere. Over 78% of our atmosphere is made up of nitrogen. It is colorless, odorless, non-toxic and non-flammable. Liquid nitrogen is the chilled, condensed version of the gas and boils at temperatures of -324 degrees Fahrenheit or -210 degrees Celsius. It is prized for its ability to freeze things instantly, a surprisingly useful technique for preserving and manipulating the flavors and textures of food across the entire spectrum of sweet and savory, liquid and solid.
On August 26, 2008 at 6:30pm we will be teaching a demonstration class on liquid nitrogen at Astor Center in New York City. We will talk about what it is and how to safely use it. We will be exploring several different techniques, from cryo-blanching vegetables to creative cocktails, and how the application of liquid nitrogen can refine ingredients, improve textures and help create great food. The class costs $125 per person and our readers may use the promotional code: nitrogen to get a 10% discount on tickets.
