Kitchen Alchemy
Next week in New York: sub-freezing temperatures
By PopSci Staff Posted 08.21.2008 at 9:21 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!

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3 Comments

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Swilverback

from hamilton, on

09/25/08 at 1:02 am

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!

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romaniamac1
10/21/09 at 4:19 am

Sweet

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romaniamac1
10/21/09 at 4:20 am

and really clever idea

Maxson
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www.emailextractor14.com/
www.emailextractor14.com/?page_id=121

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