Edible Science

Remember that episode on Top Chef season 4 when Richard Blais used liquid nitrogen in the quick fire challenge? Or when José Andrés appeared on 60 Minutes and froze coconut moose in seconds with liquid nitrogen? Like dry ice, liquid nitrogen is a new technology being used to transfor
m textures of the foods we know and love. A little thing called molecular gastronomy has taken over the food industry, and what you thinkis your entrée, may be an edible science experiment sitting on your plate.

Molecular gastronomy is the study of the physical and chemical processes that occur while cooking, and is practiced by both scientists and chefs. Molecular gastronomy was originally created to explain the chemical reasons behind the transformation of ingredients. Molecular gastronomy has also become a modern style of cooking, taking advantage of new scientific innovations. Dry is the solid form of carbon dioxide and is primarily used as a cooling agent. Thanks to its extremely cold temperature, the most common use of dry is ice is food preservation. Ever get a package from Omaha Steaks? Well if you have, you can thank dry ice for keeping your meat from spoiling over the shipping period.

Liquid nitrogen is a liquid at -196°C (that's 73°C colder than dry ice, which is kept at -123°C)! Like dry ice, liquid nitrogen can be used to instantly freeze certain ingredients and change their textures as well. Chef Ferran Adria used liquid nitrogen to create a cold version of a hot griddle; liquid nitrogen instantly alters the texture of the food to the same extent as heating it would. Not only is liquid nitrogen cheap ($1 cheaper per gallon than milk, gasoline, and water), but it is a 'green' gas. When dry ice sublimes, it releases carbon dioxide (a greenhouse gas) while liquid nitrogen does not. Liquid nitrogen is also useful for destruction of warts and small cancers! However, dry ice has the advantage of turning directly from a solid to a vapor-this makes it useful when a liquid phase is avoided.

However dangerous dry ice or liquid nitrogen may be, they pose no greater threat than the mercury in our fish, frying oil on a stove, or sharp knives on a chopping board. Dry ice and liquid nitrogen are two new innovations that not only create magically delicious food, but provide a new technique in the cooking industry.