Next week in New York: sub-freezing temperatures
Posted 08.21.2008 at 10:21 am
3 Comments
Liquid Nitrogen
Aki Kamozawa and H. Alexander Talbot
If you're going to be in New York City next Tuesday, there are still a few tickets left to the Kitchen Alchemy duo's class, "Chilling Out With Liquid Nitrogen."
Did PopSci's recent article on cooking with liquid nitrogen pique your interest? Learn first-hand from H. Alexander Talbot and Aki Kamozawa how to flash-freeze foods and shatter them; turn any cream into ice cream; grind olives into powder; and other kitchen-tech wonders.
The class is at Manhattan's Astor Center, August 26 at 6:30 pm. Use the secret discount code POPSCI when ordering your ticket and get 10 percent off.
Hope to see you there!
Want to read more articles like this, plus tips and tricks, home hacks, DIY projects, and more? Subscribe to Popular Science today, for less than $1 per issue!
3 Comments
To comment, please Login.
Popular Tags
Regular Features
|
|
|
|
|
|
June 2013: American Energy Independence
Five amazing, clean technologies that will set us free, in this month's energy-focused issue. Also: how to build a better bomb detector, the robotic toys that are raising your children, a human catapult, the world's smallest arcade, and much more.
Popular on Popsci
Most Commented
Most Emailed
Online Content Director: Suzanne LaBarre | Email
Senior Editor: Paul Adams | Email
Associate Editor: Dan Nosowitz | Email
Assistant Editor: Colin Lecher | Email
Assistant Editor: Rose Pastore | Email
Contributing Writers:
Kelsey D. Atherton | Email
Francie Diep | Email
Shaunacy Ferro | Email
Today on PopSci.com
Copyright © 2012 Popular Science
A Bonnier Corporation Company. All rights reserved. Reproduction in whole or in part without permission is prohibited.
I think this is a brilliant new twist in food innovation!The simple fact that someone has taken it from the lab to the kitchen is revoltionary!People have not only started to think outside of the box but cook in it.With liquid N you achieve new tempuratures and this changes the world of traditional and new cooking concepts.I look forward to sampling these delectable frozen delights!
Sweet
and really clever idea
Maxson
-----------
www.emailextractor14.com/
www.emailextractor14.com/?page_id=121