11 replies to this topic

[Bernard]

I want to experiment with molecular gastronomy, I have been using interesting gelling agents, but I really want to try and use some liquid nitrogen. Any idea where I could buy some?

[LJ]

Doctors office.

[Bernard]

Doctors office.

They seem to only have small spray bottles, and would they sell it?

[G-Man]

but I really want to try and use some liquid nitrogen. Any idea where I could buy some?

Geez now you have the NSA reading VV nice work

[Holden West]

AirGas on Ellery St. should have food-grade liquid nitrogen.

[Holden West]

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[Caramia]

Molecular gastronomy is a fascinating topic. Late this summer I got off on a cooking tangent playing with the souring process. Key lime pie, the old fashioned way was not cooked in a stove, but by the souring of the lime interacting with the sweetened condensed milk. After that I started playing with other souring agents - lemon with cream cheese and sweetened condensed milk makes a divine tart filling - after being left to sour in the fridge for a day or two. Mango is another classic souring agent - incredible with creme fraiche. Yum.

[Bernard]

AirGas on Ellery St. should have food-grade liquid nitrogen.

Thanks for that, I am going to check them out and see if they do supply it.

[Holden West]

Be careful, or at least get it on video.

[Bernard]

I went to Airgas today and enquired about liquid nitrogen and it is quite affordable. We are planning on doing a Saturday afternoon/evening sometime soon to experiment with it and are open others joining us.

[Sparky]

Bernard, you might want to freeze off those skin tags and warts while the jar is open. I think you store that stuff in a thermos.

Also please go the the HST thread and voice your opinion on the increase verses decrease in cost to consumers.

[Bernard]

Here are some links to a few videos on cooking with liquid nitrogen.

We will be getting the stuff on the third weekend of August to experiment with