There’s some weird stuff going on in restaurant kitchens these days. In the video (which should be edited down to, say, three minutes, but is still interesting — just ignore the annoying blond woman), chef Stuart Sage of Tang in Dubai demonstrates how he uses liquid nitrogen like a deep fryer to cook food — in this case, a tomato espuma — at ridiculously cold temperatures.
What freaked us out was how he scooped the espuma out of the bowl full of liquid nitrogen and immediately presented it to the woman. We’d be terrified to eat it, for fear that our tongue would immediately freeze and break into 100 pieces, and then how would we taste food? (Shudder.) Of course, the nitrogen had likely evaporated at that point, and besides, we breathe it in and out every day, right? Still. Just a teensy bit scary.
Restaurants - Cooking with Liquid Nitrogen in the Real World [YouTube]
