Re: Nitrogen!
chef 69 -
hello to everyone just watched the nitrogeon ice cream making demonstration how cool is that <!—s:funky:—>{SMILIES_PATH}/icon_r&r.gif<!—s:funky:—> but i am not really sure how the process works i know it seems very fast! but i do have some questions about it
Is it dangerous?
is it expensive ?
when the ice cream is made can u just keep it in the freeze?
can you do sorbet the same way ?
Is there anyone in England apart from Heston doing it ?where maybe get some experience with it and have a go myself
do you need any special equipment ?
hi cheff69 i don’t believe we have been formally introduced i am cheff 99 perhaps we are related in some way as we have the same sort of name, Who Knows we could be long lost brothers or something ,,
so as a newly adopted sibling i shall try and answer some of your questions
in my experience you would add the nitrogen to the ice cream (in the video they done it the other way around) this way the ice cream gets to the correct consistency and you can stop pouring in the nitrogen achieving perfect ice cream ,and i would always use a kenwood mixer and NEVER do it by hand with a whisk
it is relatively cheep BUT the container that you keep the nitrogen in is very expensive i would recommend you look on e-bay for a second hand one.
yes you can store in the freezer but 48 hours max i would say, as taking in and out the freezer (changes in temp) can cause ice crystals to form therefor rendering the idea of using nitrogen useless.
and yes you can do it with sorbets the same way
and finally maybe someone else in the forum is using it and can offer you a wee stage for a couple of days 
if all else fails call MSK they are bound to know who is using it in England
there is also a new piece of kit available it “cooks” food at minus 40c its called the anti-griddle i think, so worth doing a bit of diggin 
P.S you may want to look on you-tube there is a couple of really interesting videos, namely ben roche at moto
hope this helps
http://www.cuisinetechnology.com/antigriddle.html
