1. Seal the patty in a plastic bag and soak it in hot water (130degF) for 30 minutes.
2. Remove the patty from the bag and dip in liquid nitrogen for 30 seconds.
3. Deep-fry the patty (oil at 450degF) for sixty seconds.
Easy-peasy, if you happen to have a container of LN2 in your pantry.
(No, I am not kidding.)
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Tuesday, June 7, 2011
5 comments:
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OK, that's cool. I prefer the America's Test Kitchen receipt, but that's pretty damn cool.
ReplyDeleteOkay, but where do you get the container of liquid nitrogen? I don't remember seeing that item at my local Safeway. Come to think of it, I don't think that either Lowe's or Home Depot has that in stock. Hmmmm......maybe this is why I don't do much gourmet cooking.
ReplyDeleteHmmmm. So if you get a grease fire in the deep fryer and you pure liquid nitrogen in it, what happens then?
ReplyDeleteI saw that. Looks like fun, and I'd be tempted to try it if I still ate beef.
ReplyDeleteHere's a source for a liquid nitrogen cannister anyway. Maybe not the most appetizing used equipment, but it is cattle related.
Having worked with Ln2 I can say there is cold and then Liquid Nitrogen!
ReplyDeleteObtainable at your local welding and industrial gas supplier. You only need a 2L dewar for days of fun.
Eck!